1️⃣ Heat butter in a large Dutch oven over medium heat. 🧈

2️⃣ Add onion, carrots, celery, and a large pinch of salt and pepper. Turn the heat up to medium-high. Cook, stirring occasionally, for 10 minutes or until the onions are translucent. 🥕🧅🌿

3️⃣ Reduce heat to medium and add garlic, oregano, and thyme. Cook for another minute, stirring frequently. 🧄🌿

4️⃣ Add flour and stir to coat veggies. Cook for one more minute, stirring frequently. 🌾

5️⃣ Add a hearty pour of vegetable broth to deglaze the pot, scraping the yummy bits off the bottom. 🥣

6️⃣ Stir in diced potatoes, corn, broccoli, and remaining vegetable broth, along with a couple of pinches of salt and pepper. 🥔🌽🥦

7️⃣ Cover, turn heat up to medium-high and bring to a simmer. 🔥

8️⃣ Once it begins to simmer, turn heat to low, cover, and simmer for 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot. ⏳

9️⃣ Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar. Stir until cheese is melted. 🥛🧀🍇

🔟 Garnish with parsley, cheddar cheese, and crackers before serving. 🌿🧀🦪