Instructions: In a soup pot, fry bacon over medium heat until crisp; remove from pan and drain on paper towels. In bacon fat, fry onion until limp. Add sweet potatoes, cumin and coriander. Stir and cook for 1 minute, until fragrant. Stir in chicken broth and bring to a boil. Reduce heat, cover and simmer 30 minutes, until potatoes are tender. In batches, puree soup in a food processor or blender. Return soup to pot, adding additional chicken broth if a thinner soup is desired. Return to a simmer. Add spinach and cook 1 to 2 minutes, until spinach is wilted. Stir in reserved bacon bits.

Serving Ideas : Serve with California Cornbread and Fennel, Arugula, Caramelized Pear Salad.

NOTES : This is deceptively simple and good. I used 1 qt. pacific brand chicken broth and 2 cups water mixed with 1 tsp chicken soup base. Original recipe called for 4 slices bacon and 2 cups spinach.

This was tonights dinner - it was very good. Worthy of company for a casual meal. The soup recipe originally came off the Mastercook list. The cornbread is a repost - but I changed it to use applesauce this time. The salad was inspired by a recipe for Orange, Fennel and Arugula Salad originally posted by Reggie.

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