2 c. potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 c. leek, chopped, white part only
1 medium garlic clove, minced
4 c. fat free chicken broth
½ c. pearl barley
¼ t. dried thyme, crushed
¼ t. black pepper
4 oz. Canadian-style bacon, cut into 1/4-inch pieces
½ c. fat free evaporated milk
2 fl oz fat free creamer, such as fat-free half-and-half
- 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.
Yields about 1 1/4 cups per serving.