Wicked Potato Soup

Simple, easy, flavorful. Perfect post-run, good pre-run lunch because of the carbs.

Start with 6 slices of applewood-smoked bacon. (I used maple with applewood spice sprinkled on top). Fry on medium until crispy, remove bacon, and place in paper towels to dry.

Chop up one onion and add to bacon juices. Let mingle for 7 minutes on medium high.

Add onions to a larger pot and toss in 2 minced garlic cloves and 1 teaspoon thyme. Stir, and let cook One minute.

Add 1 can of diced tomatoes in juice and let hang out until juice almost evaporates--about 2 minutes.

Add a sweet potato, 2 yukon gold potatoes, and 2 red-skinned potatoes, chopped to 1/3 inch slices. (Sweet potato was my favorite, by far.)

Add 4 cups reduced sodium/reduced fat chicken broth. Bring to a boil. Cover with lid slightly ajar and reduce to medium low. Let it cook like this for 10-12 minutes until potatoes are tender. Add 5-6 ounces of baby spinach and let wilt. Also add the bacon, which you crumble. Add salt and pepper to taste, and it's all done! (You can add more broth if you need to, but you probably won't.)

Delicious, and mostly healthy. I served this with shredded cheddar on top, and a crescent roll. (America's Choice, in a tube, and on sale. Flaky, buttery, and delicious!).

Buon Appetito!