Heat the butter in a large Dutch oven over medium heat. The butter not only adds flavor but also helps in creating a non-stick surface for the vegetables.

Add the onion, carrots, celery, and a generous pinch of salt and pepper, turning the heat up to medium-high. Cook, stirring occasionally, for about 10 minutes or until the onions are translucent. This step is crucial for developing the base flavor of your soup.

Reduce heat to medium and add the garlic, oregano, thyme, and sage, cooking for another minute while stirring frequently. This allows the herbs to bloom, releasing their aromatic oils.

Stir in the flour to coat the veggies, cooking for another minute. The flour acts as a thickening agent, ensuring the soup achieves a luscious, creamy texture.

Pour in a generous amount of vegetable broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom. These bits are packed with flavor and add depth to the soup.

Add the diced potatoes, corn, broccoli, and the rest of the vegetable broth, along with additional salt and pepper to taste. The mixture of vegetables provides a range of textures and flavors that complement each other beautifully.

Cover, increase the heat to medium-high, and bring the pot to a simmer. The gentle simmer allows flavors to meld and the vegetables to cook evenly.

Once simmering, reduce the heat to low, cover, and let it simmer for 10-12 minutes, or until the potatoes are tender. Remember to stir occasionally to prevent sticking. The potatoes should be soft enough to break apart with a fork.

Remove the soup from heat, then stir in the heavy cream, shredded cheese, and balsamic vinegar until the cheese is melted. The cream and cheese add richness, while the balsamic vinegar provides a subtle tang that balances the flavors.

Garnish with chopped parsley, extra cheese, and oyster crackers before serving. These finishing touches add a pop of color and enhance the overall presentation.