- 4 strips bacon diced
- 1 onion diced
- 2 tablespoons flour
- 3 cups turkey or chicken broth
- 2 potatoes diced
- 3 carrots, thinly sliced
- 5 sprigs thyme
- 2 bay leaves
- 1 1/2 cups shredded roast turkey
- 1 tablespoon apple cider vinegar
- 1 cup cream
In a large dutch oven, cook the diced bacon over medium heat for 5 minutes, until the edges are seared. Add the onions and cook until soft, another 5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the broth. When everything is steamy, but not boiling, add the potatoes, carrots, thyme and bay. Bring to a boil and then turn down heat and simmer for 10-15 minutes.
When the potatoes and carrots are tender add the vinegar and turkey and warm. Remove from heat, add the cream and serve. Serve with toasted bread or a crouton for a more filling meal.