Slow Cooker Potato, Leek and Bacon Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Slow Cooker Potato, Leek and Bacon Soup calories by ingredient
Number of Servings: 8
Ingredients
-
2 cups potato, peeled, diced
1 medium carrot, diced
1 cup leek, diced, white part only
1 garlic clove
2 cups chicken broth
.5 cup pearl barley
1 bay leaf'
.25 tsp dried thyme
.25 tsp black pepper
2 oz back bacon
.5 cup fat free evaporated milk
.25 cup 1% milk
Directions
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.