2 Cups Potatoes, cut into 1/2 inch cubes
1 Large Carrot, diced
1 cup Leeks, chopped, white part only
1 Medium Garlic Clove, minced
4 Cups Chicken Broth, fat free
1 Bay Leaf
1/4 tsp. Dried Thyme, crushed
1/4 tsp. Pepper
4 oz. Canadian Style Bacon, cooked and cut in 1/4 inch
1/2 cup Pearl Barley, uncooked
1/2 cup Fat free Evaporated Milk
2 oz. Fat free Half-and-Half Cream

In 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.