1/4 lb. bacon, diced
2 onions, chopped
1 carrot, diced
4 celery sticks, chopped
1/4 c. flour
1 lb. baby red potatoes, diced, but not peeled
1/2 tsp. pepper
2 tsp. salt
1 bay leaf
2 qts. chicken stock
1 c. white wine
2 to 3 c. cooked turkey (or chicken)
2 c. heavy cream

In soup pot, brown bacon. Remove and leave fat in pan. Saute onions, carrots and celery in bacon fat until soft. Add flour and cook 2 minutes. Add potatoes. Remove from heat, add pepper, salt, bay leaf, stock and wine. Stir well. Cook over low heat for 45 minutes. Add poultry and bacon, heat for 10 minutes. Add cream and cook for 5 minutes. Do not boil! Serves 10.