In large saucepan heat the oil then add the celery and onion, put the lid on a sweat over a medium heat for 5 minutes. Pour the stock into the pan, along with the potato and bay leaves and simmer for 10 minutes until the potatoes start to become tender.
Add the turkey, sweetcorn a good grind of black pepper. Cook for another 5 minutes. Check the vegetables are cooked and adjust the seasoning.
Stir in the Yeo Valley Creme Fraiche then divide between 4 bowls and top with the parsley leaves.
For a change try this recipe with smoked haddock or prawns rather than turkey.
Recipe courtesy of Yeo Valley