Sauté the Base
In a large pot, melt the butter or olive oil over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes, stirring often, until softened. Add garlic and cook for 30 seconds until fragrant.

Build the Flavor
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste. Slowly whisk in the vegetable broth until smooth and slightly thickened.

Add the Veggies
Stir in potatoes, broccoli, corn, peas, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes or until potatoes are tender.

Make It Creamy
Stir in milk, half-and-half, or your non-dairy alternative. Let it warm through for 5–7 minutes over low heat. Do not boil.

Taste and Finish
Remove the bay leaf, adjust seasoning, and stir in fresh parsley and a splash of lemon juice if desired. Serve hot with bread or crackers.