6 tablespoons butter

1 white onion, diced

1.5 cups chopped carrots

1.5 cups chopped celery

6 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon dried sage

1/3 cup flour

6 cups vegetable broth

2 cups broccoli, chopped into bite-sized pieces

1 (15 oz) can corn, drained

3 cups diced potatoes (about ¾-inch thick)

1/2 cup heavy cream

4 oz sharp cheddar cheese, shredded

1 teaspoon balsamic vinegar

Kosher salt, to taste

Fresh cracked pepper, to taste

Fresh chopped parsley, for garnish

Extra shredded cheddar cheese, for garnish

Oyster crackers, for garnish

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Melt butter in a large Dutch oven over medium heat.
Add onion, carrots, and celery with a pinch of salt and pepper. Increase heat to medium-high and cook for 10 minutes, stirring occasionally.
Lower heat to medium and stir in garlic, oregano, thyme, and sage. Cook for 1 minute, stirring often.
Add flour and toss to coat vegetables. Cook for 1 more minute.
Deglaze the pot with a splash of vegetable broth, scraping up any browned bits.
Stir in potatoes, corn, broccoli, and the remaining broth. Season with more salt and pepper.
Cover and bring to a simmer over medium-high heat, then reduce to low and simmer for 10–12 minutes, stirring occasionally, until potatoes are tender.
Remove from heat. Stir in heavy cream, shredded cheddar, and balsamic vinegar until smooth and melted.
Garnish with parsley, extra cheese, and oyster crackers. Serve warm.