In large Dutch oven or kettle combine potatoes, onion, carrot, celery, salt, pepper, rosemary and bouillon cubes. Add enough water to just cover vegetables.

Cook until vegetables are tender, about 15-20 minutes. Do not drain.

Scald milk by heating until tiny bubbles form around edges of pan. Remove 1-1/2 cups milk from saucepan. Stir butter and flour into this milk with a wire whisk.

Add remaining milk to vegetables.

Gradually stir thickened milk into kettle until well blended.

Add turkey and simmer 15 minutes on low heat or until heated through.