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In a large frying pan, add the onion, celery, potato, and carrot, then pour in enough chicken broth to cover (about two cans).
Simmer on medium-high heat for about 20 minutes, until the vegetables are tender.
Once the vegetables have cooked, whisk together the butter (melt this first), flour, milk, and cream over medium heat, until combined.
Add the veggies, salmon, seasonings, and vinegar and stir until combined. Cook until the consistency is to your liking, then remove from the heat. The longer you cook, the thicker it will get.