Heat the butter in a large Dutch oven over medium heat. Once melted, add the chopped onion, diced carrots, diced celery, and a large pinch of kosher salt and freshly ground black pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes until the onions are translucent.

Reduce the heat to medium. Add the finely minced garlic, dried oregano, dried thyme, and dried sage to the sautéed vegetables. Stir frequently and cook for one minute until fragrant. Sprinkle the all-purpose flour over the vegetables, stirring well to coat them evenly. Continue to cook for another minute, stirring constantly to avoid burning the flour.

Pour in a generous amount of the vegetable broth to deglaze the pot, scraping up any brown bits from the bottom. This adds great flavor to your soup. Stir in the cubed potatoes, drained sweet corn, broccoli florets, and the remaining vegetable broth. Add a couple more pinches of salt and pepper. Cover the pot and turn the heat up to medium-high until the mixture comes to a simmer.

Once the soup begins to simmer, reduce the heat to low and cover. Let it simmer gently for 10-12 minutes or until the potatoes are fork-tender, stirring occasionally to prevent them from sticking to the bottom of the pot. I always recommend tasting a piece of potato at the 10-minute mark for perfect doneness.

Remove the soup from heat. Stir in the heavy cream, shredded sharp cheddar cheese, and balsamic vinegar, mixing until the cheese is completely melted and incorporated. For a richer flavor, I like to use an extra sharp cheddar. Ladle the soup into bowls, then garnish with freshly chopped parsley, extra shredded cheddar cheese, and oyster crackers for crunch.