In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the mirepoix (carrots, celery, and onion) and sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce the heat to medium. Cover and simmer for 10-15 minutes, or until the potatoes are crisp-tender.

Stir in the thawed broccoli and frozen corn. Cook for another 2-3 minutes, until the vegetables are tender and heated through.

In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute to make a roux. Slowly pour in the milk, whisking continuously until smooth. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Stir in the heavy cream, then remove from heat.

Pour the milk mixture into the soup pot and stir until well combined. Lower the heat and gradually add the shredded Cheddar cheese, one handful at a time, stirring until melted.

Taste the soup and adjust the salt and pepper as needed.

Serve warm, garnished with fresh parsley or thyme, alongside toasted and buttered bread. Enjoy!

Notes

Broth Substitution: Use vegetable broth to make this soup vegetarian.

Cool completely before storing.

Refrigerate in an airtight container for up to 4 days.

Freeze in a freezer-safe container for up to 3 months (leave space for expansion).

Thaw frozen soup overnight in the fridge.

Reheat on low heat, stirring occasionally, and thin with a splash of broth if needed.