Potato and Canadian Bacon Chowder

Soups seem to be on our menu a lot lately. It must be the time of year, the weather, the idea of having a meal that is warm and cozy. Who knows. All I know is that most of these soups are easy to make, tasty, and filling.

I have made a few different potato soups in my day. I really like how this one is very chunky, not watery at all, and has the texture of the barley mixed in with the potatoes, carrots, and ham. I like soups that are more on the chunky side instead of the sipping side.

Easy, tasty, low cal. A winner all around. Enjoy!

Potato and Canadian Bacon Chowder
Source: Weight Watchers

2 cups uncooked potatoes, cut into 1/2 inch cubes
1 large uncooked carrot, diced
1 cup uncooked leek, white part only, chopped
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cup uncooked barley
1 bay leaf
1/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
4 ounces Canadian bacon, cut into 1/4 inch pieces
1/2 cup fat-free evaporated milk
2 ounces fat-free half-and-half

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.

Makes about 6 servings   (1 serving = 4 points on weight watchers points plus)