In a heavy bottomed pot, cook the cut bacon strips until crisp. Use a slotted spoon to remove them, but leave the bacon fat behind. Cook the sliced cremini mushrooms until golden brown on both sides.
Stir in the minced garlic and cook until fragrant. About one minute. Stir in the carrots, celery, onion and cook until the onions are translucent. Stir in the flour and cook for another minute. Deglaze the bottom of the pan with the white wine and scrape up any browned bits from the bottom of the pan.
Mix in the bay leaves, rosemary, tarragon, Yukon gold potatoes, shredded leftover turkey meat and chicken/turkey stock. Bring to a simmer. Cook for 20-25 minutes or until the potatoes are cooked but not falling apart.
Stir in the half and half, season with salt and pepper then let simmer for another two minutes. Serve with additional fresh herbs and the cooked bacon for garnish.
Notes
To make this gluten-free, simply substitute the flour for tapioca flour.
Tarragon and rosemary are both strong herbs. I went light in this recipe because they aren't always to everyone's liking, but you may want to add more or less depending on your tastes.