1 T butter
2 T olive oil
2 leeks
2 carrots, diced
1 stalk celery, diced
1 onion, diced
1 small fennel bulb, diced
2 medium white or red potatoes, cut in 1 inch pieces
1 bay leaf
2 T flour
4 c chicken or turkey stock
1 t dry thyme
2 T chopped basil
1 T tarragon
6 Roma tomatoes, diced, or one 16-oz can whole tomatoes without the juice
1 ½ lb cooked turkey breast, cut into 1 ½ inch chunks
salt and pepper to taste
2 T heavy cream (not ½-½)
Chopped fresh basil
Melt butter and olive oil in a heavy pot
Saute leeks, onions, carrots and celery until wilted
Add fennel and cook another minute
Stir in flour and cook another minute
Add stock, potatoes, bay leaf, herbs
Cover and cook until potatoes are tender, about 15 minutes
Stir in tomatoes and turkey breast
Add salt and pepper
Cook 5-10 minutes
Stir in cream and cook until thickened
Garnish with more basil and serve