Smokey Potato and Spinach Soup

What most people think about bacon:

What I think about bacon:

I recently opened my fridge and was confronted with an ultimatum – accept that bacon is a viable ingredient and use the leftover bacon sitting in our fridge OR throw out good food. As I am not someone who throws away food unless it has begun growing little mold babies (and even then, if I can cut off the mold, there’s a pretty good chance I’ll still eat it), I accepted the challenge and committed myself to make something that even I, the bacon meh-er, would love.

Ingredients (makes 4 servings)

• 3 sweet potatoes, in 1/2 inch cubes
• 3 yukon potatoes, in 1/2 inch cubes
• 28 oz can whole peeled tomatoes (do not strain out extra juice)
• 6 slices of bacon, chopped
• 10 oz frozen spinach (one “block”)
• 4 cups chicken/veggie broth
• 4-5 garlic cloves, minced
• 3 tbs olive oil
• 2 tsp oregano
• 1 tsp garlic powder
• 1 tsp rosemary
• 1 tsp salt

1. Sauté bacon and garlic in olive oil in a large soup pot.
2. Add the tomatoes and extra tomato juice to the pot, being sure to break up the whole tomatoes (by squeezing them) before adding them to the pot.
3. Add the potatoes, broth, spinach (no need to defrost before adding), oregano, garlic powder, rosemary and salt and stir.
4. Bring to a boil then simmer for 30-45 minutes, or until the potatoes are soft.
5. If you want a thicker soup, blend 3 cups of soup and then add back to the pot.

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