Can I add an acid like vinegar to a soup or stew with dairy in it like heavy cream or cream cheese or will it still curdle?

I make a brocolli-cheddar-potato soup that's pretty dang good but adding something acidic like vinegar I think would really take it up another notch. My only worry is if it would curdle the heavy cream, and I make it in big batches so I'd hate to try it and waste all the time and ingredients. Any thoughts?

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