Modified from WeightWatchers
2 cups potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 cup onion, diced [they used leeks, which I don't like and I always have onions]
1 medium garlic clove, minced
4 cups chicken broth [fat-free if you want]
1/2 cup uncooked barley
1 piece 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 evaporated milk [fat-free...what to do with the rest of the can? Pumpkin Bread!]
2 oz half-and-half [fat free]
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.