soups

Ingredients

	2 cup(s) potato(es), cut into 1/2-inch cubes
	1 large carrot(s), diced
	1 cup(s) leek(s), chopped, white part only
	1 medium garlic clove(s), minced
	4 cup(s) fat-free chicken broth
	1/2 cup(s) uncooked barley
	1 piece(s) bay leaf
	1/4 tsp dried thyme, crushed
	1/4 tsp black pepper
	4 oz Canadian-style bacon, cut into 1/4-inch pieces
	1/2 cup(s) fat-free evaporated milk
	2 oz fat-free half-and-half

Instructions

• In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 6 hours.
  
  
• Stir in evaporated milk and half-and-half; heat through, uncovered, about 10 minutes. Yields about 1 2/3 cups per serving.