Peel all the vegetables and rinse them. Slice the carrots into rounds about 1/8 inch thick, and cut the potatoes and leeks into pieces.

In a Dutch oven, heat 1 tablespoon of olive oil. Add the sliced onions and sauté for about 3 minutes until golden.

Add the leeks and carrots. Stir well with a wooden spoon. Let simmer for 5 minutes, stirring occasionally. Transfer to a separate dish and set aside.

In the Dutch oven, heat 1 tablespoon of olive oil, add salt, then add the turkey pieces. Stir with the wooden spoon and brown for 7 to 8 minutes, stirring occasionally.

Add 1 2/3 cups water (400 g), the chicken bouillon cube (cut into 4 pieces), bouquet garni, 3 whole cloves, all the vegetables, and the potatoes. Season with salt and pepper. Cook for 10 minutes.

In a mixing bowl, combine 1/4 cup cold water and 1 tablespoon cornstarch. Stir until the cornstarch is dissolved. Add 6 tablespoons light cream and mix well.

Once the cooking is done, add the cornstarch-cream mixture to the Dutch oven. Stir well and let simmer uncovered for 20 to 30 minutes, stirring occasionally. Before serving, remove the bouquet garni and cloves.