Start by melting 1 tablespoon of butter with 1 tablespoon of olive oil in a large pot over medium heat. You’ll hear that soft sizzle—that's when it’s just right.

Add your diced carrots, celery, and onion to the pot. Sauté for about 5 to 7 minutes or until they’re tender and fragrant.

Toss in 2 teaspoons of minced garlic and cook for another 30 seconds, enjoying the aroma in your kitchen!

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

Stir in the thawed broccoli florets and frozen corn. Cook for another 2 to 3 minutes until everything is tender and well coated.

Meanwhile, in another medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in 6 tablespoons of flour and whisk for about 1 minute until it begins to smell nutty.

Gradually pour in the 3 cups of whole milk, beating continuously to keep everything smooth. Continue stirring until it thickens and begins to bubble gently.

Stir in 1/2 cup of heavy cream, then remove from heat.

Pour this creamy mixture into your soup pot and give it a good stir to combine everything beautifully.

To finish, lower the heat and add the 2 cups of shredded sharp Cheddar cheese—adding a handful at a time—stirring until it’s melted and well blended. Taste and adjust the seasonings if needed.

Serve warm, garnished with fresh herbs and alongside pieces of toasted and buttered bread.