1/4 lb. bacon, diced
2 lg. onions, chopped
1 carrot, diced
4 ribs celery, chopped
1/4 c. unbleached flour
1 lb. red-skinned potatoes, diced, but not peeled
1 tsp. dried thyme
1/2 tsp. ground pepper
2 tsp. salt
1 bay leaf
2 qts. chicken or turkey stock
1 c. white wine
2 c. diced cooked turkey
2 c. heavy cream
Chopped parsley for garnish

In large soup pot, brown bacon. Remove bacon and leave fat in pan. Reserve bacon. Saute onion, carrot, and celery in fat until soft. Add flour and cook for 2 minutes. Add potatoes. Remove from heat and add thyme, pepper, salt and bay leaf, stock and wine. Stir well.

Coo over low heat for 45 minutes. Add turkey and cooked bacon and heat for 10 minutes. Add cream and cook for 5 minutes (do not boil). 12 servings.