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Cook bacon until crisp. Remove to cool and crumble.
In a large pot melt butter, then add onion, sauté
until soft and translucent. Add flour and cook stirring constantly.
When onions are done heat stock just to boiling. Add potatoes and carrots and cook for 2 to 3 minutes until slightly tender. Turn off heat. With a slotted spoon remove vegetables to a bowl and set aside.
Simmer until thick stirring constantly.
Stir in salt, pepper and 1/4 heavy cream. Add Turkey and vegetables stirring to mix well. Remove from heat.
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