– 2 Tbsp unsalted butter adds richness to the sautéed vegetables.

– 1 Tbsp olive oil helps sauté without sticking.

– 2 medium carrots (≈150 g), diced adds natural sweetness and beta‑carotene.

– 2 stalks celery (≈80 g), diced builds a classic mirepoix flavor.

– 1 large onion (≈150 g), finely chopped provides depth and aromatics.

– 2 cloves garlic (≈1 tsp), minced gives a punch of aroma.

– 600 g baby potatoes (gold or red), quartered a starchy base for creaminess.

– 1½ tsp Italian seasoning brings herbal nuance.

– ½ tsp salt balances flavors.

– ¼ tsp freshly ground black pepper mild heat.

– 4 cups low‑sodium chicken or vegetable stock liquid foundation.

– 2 cups frozen broccoli, thawed (≈150 g) texture and green color.

– 1½ cups frozen corn, thawed (≈225 g) sweet pop.

– 3 Tbsp all‑purpose flour creates the roux.

– 1½ cups whole milk (360 ml) creamy base.

– ½ cup heavy cream (120 ml) velvety finish.

– 2 cups shredded sharp cheddar (≈200 g) sharp cheesy flavor.

– 2 Tbsp fresh herbs (parsley or thyme), optional bright garnish.

– 6 slices crusty bread (≈150 g), optional perfect for dipping.