Melt 1 tablespoon of butter with olive oil in a large pot over medium heat.

Combine diced carrots, celery, and onion, and sauté for about 5 to 7 minutes until they soften and become fragrant.

Add minced garlic and cook for an additional 30 seconds, ensuring the garlic does not burn.

Stir in chopped baby potatoes, Italian seasoning, salt, and pepper.

Pour in chicken stock and bring the mixture to a boil over medium-high heat.

When boiling, reduce heat to medium, cover the pot, and allow to simmer for 10 to 15 minutes, or until the veggies are crisp-tender.

In the final few minutes, stir in thawed broccoli and frozen corn, cooking for an additional 2 to 3 minutes until tender.

While the vegetables are cooking, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.

Sprinkle in the flour and whisk continuously for about one minute until combined.

Gradually pour in the milk, whisking until the mixture is smooth.

Continue cooking while stirring constantly until it thickens and reaches a gentle boil.

Remove from heat and stir in heavy cream.

Pour the milk mixture into the soup pot, stirring well to combine.

Lower the heat and gradually add shredded Cheddar cheese, stirring until melted.

Serve soup warm, garnished with fresh herbs, alongside buttered bread.