Creamy Turkey Soup

This was the best way to use leftover turkey! I make a clear broth soup that's similar to this, but this is so delish. My husband and boys RAVED about it and ate until they were stuffed. Thank you, RedVinoGirl!

Creamy Turkey Soup

1 turkey carcass, plus extra meat scraps
2 bay leaves
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1/2 c butter
1 c flour
2 c half-and-half cream
2 tsp salt
1 tsp chicken bouillon
3/4 tsp ground black pepper
2 potatoes, peeled and diced OR 1 c rice, uncooked

1. Place turkey carcass in large soup pot and cover with water. Add 2 bay leaves and bring to a boil. Reduce heat, cover and simmer 1 hour.
2. Remove carcass and let cool. Set aside 3 quarts of the broth (12 cups). Remove turkey from bones and cut into bite-sized pieces. Add extra meat scraps to pile; set aside.
3. In soup pot, melt butter. Saute onions, carrots, garlic and celery until tender, about 4 minutes. reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add cream, salt, bouillon, pepper, potatoes or rice, remaining broth and reserved turkey pieces. Reduce heat; cover and simmer 30-35 minutes or until rice is tender (if using).