1. Dice 1 white onion, 1.5 cups carrots, and 1.5 cups celery. Mince 6 cloves garlic. Chop 2 cups broccoli into bite-sized pieces. Dice 3 cups potatoes into 3/4-inch cubes. Shred 4 oz. sharp cheddar cheese.

2. In a large pot or Dutch oven, melt 6 tablespoons butter over medium heat. Add diced onion and sauté for 5-7 minutes until translucent. Add carrots and celery; cook for another 5-7 minutes, stirring periodically. Add minced garlic and cook for 1 minute until fragrant, taking care not to burn it.

3. Stir in 2 teaspoons dried oregano, 2 teaspoons dried thyme, and 1 teaspoon dried sage; cook for 30 seconds to toast the herbs. Pour in 6 cups vegetable broth, scraping the bottom of the pot to loosen any browned bits. Add diced potatoes.

4. Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

5. In a small bowl, whisk 1/3 cup flour with 1/2 cup cold vegetable broth (or water) until smooth to create a slurry. Slowly pour the slurry into the simmering soup, whisking constantly until the soup begins to thicken. Add chopped broccoli and drained corn. Continue to simmer, uncovered, for another 5-7 minutes until the vegetables are tender-crisp.

6. Stir in 1/2 cup heavy cream and the 4 oz. shredded sharp cheddar cheese until melted and smooth.

7. Taste the soup and season with salt and pepper to your preference. Remove from heat. Ladle hot soup into bowls and serve immediately. For a smoother texture, an immersion blender can be used to blend a portion of the soup.

8. Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave; add a splash of broth or water if needed to adjust consistency.