Preheat a large sauce pot on medium heat.
Add oil, carrots, onions, celery and potatoes. Sweat for until onions are translucent, approximately 4 minutes.
Add turkey, salt and pepper. Saute for 3 minutes. Deglaze with white wine.
Reduce heat to low, add stock and let simmer for 25 minutes.
After 25 minutes remove one ladel full of hot broth and place in mixing bowl and gradually whisk in flour. Once slurry is made gradually add it into the simmering soup. Simmer for 10 minutes.Chef Tip: If you would like more of a brothy soup you can skip the slurry step and go right to serving! Serve with fun puff pastry crisp or as is!