Food network

4 cups chicken stock
1 lb. russet potatoes, peeled, cut into 1 inch pieces
3 celery ribs, cut into 1 inch pieces
6 large cloves garlic, peeled
2 carrots\cooked, peeled
1 bay leaf
1/2 tsp. dried thyme
1 cup skim milk
1 cup cooked turkey breast, shredded

DIRECTIONS:

Combine first 7 ingredients and salt and pepper to taste in a heavy saucepan over high heat. Bring to a boil. Reduce heat to low, cover pan and simmer 25-30 minutes, or until vegetables are very tender. Uncover and cool slightly. Remove carrots, dice finely and set aside. Discard bay leaf. Using a slotted spoon, transfer other vegetables to a food processor or blender and purée. Add some liquid from saucepan and blend until smooth. Return soup to same saucepan. Stir in milk, turkey and diced carrot. Bring to a simmer over medium low heat.