1 tsp. salt
1 1/2 c. water
2 potatoes, thinly sliced
1 med. onion, thinly sliced
1 stalk celery, finely chopped
1 bay leaf
3 c. thin white sauce
1 tsp. rosemary or celery salt
1 c. chopped turkey
1/2 c. chopped toasted almonds, if desired

Add salt to water in large kettle; bring to boil. Add potatoes, onion, celery and bay leaf. Cook until tender, about 15 minutes. Press through sieve to puree. Add to white sauce. Add seasonings and turkey. Heat through. Serve topped with almonds. Yield: 4-6 servings.

NOTE: For thinner soup, add more milk.