In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Stir in the minced garlic and cook for 30 seconds until it's aromatic, ensuring you don’t let it burn.

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

Stir in the thawed broccoli florets and frozen corn. Cook for an additional 2-3 minutes until the vegetables are tender and heated through.

Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour, whisking constantly for 1 minute until it’s bubbly.

Gradually pour in the whole milk, whisking until smooth. Cook, stirring constantly, until it thickens and gently boils.

Stir in the heavy cream and remove the saucepan from heat.

Pour the creamy mixture into the soup pot and stir well to combine everything beautifully.

Lower the heat and slowly add the shredded Cheddar cheese a handful at a time, stirring until melted. Taste and adjust the seasonings as needed for the perfect flavor.

Ladle the soup into bowls, garnished with fresh parsley or thyme, and serve warm alongside toasted and buttered pieces of bread for an extra comforting touch.