1/4 lb. bacon, diced
2 lg. onions, chopped
1 carrot, sliced
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. freshly ground black pepper
2 tsp. salt
1 bay leaf
2 qt. chicken or turkey stock
1 c. white wine
2 c. diced cooked turkey or chicken
2 c. heavy cream
Chopped parsley for garnish

In large soup pot, brown bacon. Remove 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 to flour mixture. Remove from heat and add thyme, pepper, salt, bay leaf, stock and wine. Stir well. Cook 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). Fill soup bowls and garnish with parsley. Serves 12.