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.

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 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 sticking.

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.