• 1 Pound Bacon, Chopped
• 2-3 Leeks, trimmed
• 1 Shallot, Minced
• Salt and Pepper
• 1/2 Cup Butter
• 1/4 Cup Flour
• 4 Cups Chicken or Turkey Stock
• 1/2 Cup Heavy Cream
• About 2 Pounds Cooked Turkey Breasts, Cubed

Method-

In a large heavy bottomed pot, brown the bacon until crispy. Remove the bacon and drain on a paper towel but keep the grease in the pot. Cut the leeks lengthwise and then cut into thin half rounds. Discard the top of the leaves and the stem. Sautee the leeks and shallots in the bacon fat for about 5 minutes adding salt and pepper to taste. Drain the leeks and shallots and remove excess bacon fat from the pot. Add in the butter to the pot and stir in the flour. Whisk to combine and cook on low for 5 minutes. Add cold chicken stock and whisk until smooth. Bring to a simmer and add in the leeks, shallots, turkey and most of the bacon. Simmer for 10 minutes and remove from the heat and add in the heavy cream. Top with remaining bacon and serve!