Slow Cooker Potato, Leek and Bacon Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups potato, peeled, diced1 medium carrot, diced1 cup leek, diced, white part only1 garlic clove2 cups chicken broth.5 cup pearl barley1 bay leaf'.25 tsp dried thyme.25 tsp black pepper2 oz back bacon.5 cup fat free evaporated milk.25 cup 1% milk
In a small pot boil water and add potatoes. Cook until soft.
In a frying pan, cook bacon and cut up into small pieces.
Add carrot, barley, chicken broth, leek, garlic, thyme, black pepper, bacon and potatoes to a slow cooker.
Cook for 6 hours on low, or until all vegetables are tender.
Mix in evaporated milk and 1% milk and stir to combine.
Either with a blender or hand blender, puree soup and serve.
Yields 1.25 cups/serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNINOMAN.
In a frying pan, cook bacon and cut up into small pieces.
Add carrot, barley, chicken broth, leek, garlic, thyme, black pepper, bacon and potatoes to a slow cooker.
Cook for 6 hours on low, or until all vegetables are tender.
Mix in evaporated milk and 1% milk and stir to combine.
Either with a blender or hand blender, puree soup and serve.
Yields 1.25 cups/serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNINOMAN.
Nutritional Info Amount Per Serving
- Calories: 125.8
- Total Fat: 1.3 g
- Cholesterol: 8.1 mg
- Sodium: 663.8 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.5 g
- Protein: 6.4 g
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