Cook Gravy: Add gravy mix to a medium pot with 2 cups of cold water. Whisk the mixture until powder is fully dissolved. Bring pot to a boil over medium-high, stirring frequently. Reduce heat to low and simmer for 1 minute. Let cool for 5 minutes and set aside for later.

Sauté Sugar-Glazed Turkey: In a large soup pot, melt 4 tablespoons of butter over medium heat. Add turkey and brown sugar and cook, stirring occasionally, until turkey absorbs butter, around 3-5 minutes. Remove turkey from pot and set aside for later.

Sauté Mirepoix: In the same pot, melt 2 more tablespoons of butter over medium-high heat. Add onions, carrots, celery, garlic, salt, and pepper, and cook covered until onions turn translucent, around 5-7 minutes.

Build the Broth: Add potatoes, gravy, chicken broth, thyme, and bay leaves. Bring the pot to a boil over high heat, then reduce to low and simmer, covered, until potatoes are fork tender, around 20-30 minutes.

Blend with Final Touch of Cream: Remove bay leaves, and remove pot from heat and let cool for 5-10 minutes. Add heavy cream. Use an immersion blender and blend until desired texture/consistency, or transfer to a blender in batches. (If transferring to a blender, be sure to open a vent to let the heat escape, and cover the open vent with a towel to prevent splatter). Return cooked turkey, stir, serve, and enjoy!