Cooking Steps

• Heat butter in a large Dutch oven over medium heat.
• Add onion, carrots, celery, and a large pinch of salt and pepper, and turn the heat up to medium-high. Cook, stirring occasionally for 10 minutes or until the onions are translucent.
• Reduce heat to medium and add garlic, oregano, thyme, and sage and cook for another minute, stirring frequently.
• Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
• Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.
• Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper.
• Cover, turn heat up to medium-high and bring to a simmer.
• Once it begins to simmer, turn heat to low, cover, and simmer 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.
• Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.
• Stir until cheese is melted, and garnish with parsley, cheddar cheese, and crackers.