Instructions: Sautee the pancetta in a large Dutch oven over medium heat until crisp.

Remove with a slotted spoon. Add the celery, onion & carrots to the pan & cook til onions are translucent. Add the broth & bring to a boil. Add bouillon cubes & potatoes & cook uncovered for about 45 minutes or until the potatoes are tender. Add the turkey & simmer 5 minutes to warm the turkey. Add the warmed milk & sherry, taste for seasonings. Stir in the mashed potato flakes to thicken if you want a "creamy soup.

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