Preheat your oven to 400 degrees.
Heat 2 Tbsp. vegetable oil in a Dutch oven on your stovetop. Dice and add the onion, carrots, celery and garlic and cook for about five minutes, until translucent.
Next, dice and add the potatoes. Cook for 2-3 minutes, then sprinkle in the 1/4 cup flour as you stir. Try to give everything a light coat of flour. Cook for another 1-2 minutes.
Next, slowly add the broth, cream and milk as you stir. Salt and pepper liberally. Then double the amount you just salted and peppered. You think I’m joking, but this takes a LOT of seasoning.
Bring to a simmer and keep simmering for about five minutes, until the mixture has barely thickened. Pull off the heat and stir in the chopped herbs, vinegar and peas.