• 2 C. potatoes, cut into 1/2-inch cubes
• 1 large carrot, diced
• 1 C. chopped leek, white part only
• 1 clove garlic, minced
• 4 C. fat-free chicken broth
• 1/2 C. pearl barley
• 1 bay leaf
• 1/4 tsp. dried, crushed thyme
• 1/4 tsp. pepper
• 4 oz. Canadian bacon cut into 1/4-inch pieces
• 1/2 C. evaporated fat-free milk
• 1/4 C. 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.

8 (1 1/4 C.) servings