Chop onions, carrots, and celery; cook in bacon drippings; add flour. Gradually add broth; bring to a boil; stir and cook 6-8 minutes until crisp. Add salt, cayenne, and bay leaves; cover and simmer almost to an hour. Reduce heat; add potatoes, sweet potatoes, turnips, parsnips found in sauce. Stir in Worcestershire sauce and milk(or cream) or 15-20 minutes until tender. Discard bay leaves. Makes 3 quarts or 12 servings. Note: I was hesitant to try this recipe and was surprised how much I enjoyed it! Compforting root vegetables.