1- In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion and sauté for 5 to 7 minutes. Add garlic and cook for 30 seconds.

2- Stir in chopped potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil, then reduce heat to medium and cover. Cook for 10 to 15 minutes until vegetables are crisp-tender.

3- Add thawed broccoli and frozen corn. Cook for 2 to 3 minutes until tender and heated through.

4- In a separate saucepan, melt remaining 4 tablespoons of butter over medium heat. Stir in flour and whisk constantly for 1 minute.

5- Slowly pour in milk, whisking until smooth. Cook while stirring until thickened and gently boiling. Stir in heavy cream, then remove from heat.

6- Pour milk mixture into the large pot. Lower heat and add shredded Cheddar cheese gradually, stirring until melted. Adjust seasoning as needed.

7- Serve warm garnished with fresh herbs and alongside toasted buttered bread if desired.