In a small bowl, whisk together ¼ cup of flour with ½ cup of cold water or broth until smooth to form a slurry. Set aside.

In a large pot, melt 3 tablespoons of unsalted butter over medium heat. Then, add 1 diced yellow onion and 2 cloves of minced garlic. Sauté for 4-5 minutes until onion is translucent.

Stir in 1 teaspoon of kosher salt, ½ teaspoon of freshly cracked black pepper, and 1 teaspoon of Italian seasoning. Pour in 2 tablespoons of white wine vinegar to deglaze the pot.

Mix in 2 cups of diced Yukon potatoes and 4 cups of chicken broth. Then, add the prepared slurry, stirring thoroughly.

Cover the pot and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes.

Add 2 cups of shredded cooked turkey and 1 cup of frozen vegetable mix to the pot. Stir gently and let it simmer for another 5 minutes.

Stir in 1 cup of heavy cream and allow the soup to simmer an additional 2-3 minutes, thickening it.

Ladle the soup into warm bowls and serve it hot, optionally topping with puff pastry or crusty bread.