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4 cups peeled, diced potatoes
1/2 cup finely chopped onion
1 cup grated carrot
1 stalk celery, finely chopped
1 tsp. salt
1/4 tsp. pepper
1 T. dried parsley flakes
1 tsp. rosemary
4 chicken bouillon cubes
6 cups scalded milk
4 T. butter
1/4 cup flour
2 cups chopped cooked turkey
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In large Dutch oven or kettle combine potatoes, onion, carrot,
celery, salt, pepper, rosemary and bouillon cubes. Add enough water
to just cover vegetables.
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Cook until vegetables are tender, about 15-20 minutes. Do not
drain.
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Scald milk by heating until tiny bubbles form around edges of pan.
Remove 1-1/2 cups milk from saucepan. Stir butter and flour  into this
milk with a wire whisk.
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Add remaining milk to vegetables.
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Gradually stir thickened milk into kettle until well blended.
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Add turkey and simmer 15 minutes on low heat or until heated
through.
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