In a large Dutch oven over medium heat, melt 6 tablespoons of butter until it’s bubbling and fragrant. Add the diced white onion and let it cook for about 3–4 minutes until it becomes translucent. Next, stir in the minced garlic along with 2 teaspoons of dried oregano, 2 teaspoons of dried thyme, and 1 teaspoon of dried sage. Sauté everything for another minute while stirring frequently.

Sprinkle in ⅓ cup of flour over the sautéed vegetables, stirring continuously for about 1 minute. This step helps to coat the veggies and eliminates the raw flour taste. The mixture will begin to thicken slightly, and you should see it beginning to stick together.

Pour in 6 cups of vegetable broth gradually, using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. This deglazing action should take about 2 minutes as you mix, ensuring all the delicious flavors combine beautifully.

Stir in 3 cups of diced potatoes, 2 cups of chopped broccoli, and 1 can of drained corn. Season the mixture with kosher salt and freshly cracked pepper to your liking. This assembly of colorful veggies brings life to your One Pot Creamy Vegetable Soup!

Cover the pot and increase the heat to medium-high, bringing the soup to a gentle simmer. Once you see bubbles forming, reduce the heat to low and allow the soup to cook covered for 10–12 minutes.

Once the veggies are perfectly cooked, remove the pot from heat. Stir in ½ cup of heavy cream, 4 ounces of shredded sharp cheddar cheese, and 1 teaspoon of balsamic vinegar until everything is well combined.

Ladle your sumptuous soup into bowls, topping each serving with fresh chopped parsley and extra shredded cheese if desired. Scatter a handful of oyster crackers over the top for a delightful crunch.