Ingredients
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2 cups potatoes, cut into 1/2-inch cubes
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1/2 cup pearl barley
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1 bay leaf
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1/4 teaspoon thyme, crushed dried
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1/4 teaspoon pepper
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4 ounces bacon, Canadian cut into 1/4-inch pieces
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1/2 cup fat-free evaporated milk
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1/4 cup fat-free half-and-half
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1 garlic clove, minced
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1 large carrot, diced
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1 cup chopped leek, white part only
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4 cups fat-free chicken broth
Instructions
- In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.
- Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes.