1. In a large, heavy-bottomed pot over medium heat, melt butter. Once butter is melted, add diced onion and saute for about 5 minutes, until just translucent. 
2. Add the shredded carrots and kosher salt, and saute an additional 3 minutes. 
3. Add minced garlic, and saute one minute.
4. Add Italian seasoning and ground mustard and cook about 30 seconds, staring frequently. 
5. Add the all-purpose flour and stir until mixture becomes very thick, then cook for another minute, stirring often to move mixture around and cook flour. 
6. Add the vegetable broth and stir until flour-vegetable mixture breaks up and mixture begins to thicken.
7. Add the diced potatoes, cover, and bring to a simmer. Once simmering, reduce heat to medium-low and cook potatoes about 15 minutes, stirring frequently to prevent them from sticking to the bottom of the pot. Test the potatoes after 15 minutes with a fork - it should pierce easily. 
8. Add the frozen broccoli florets to the pot, cover, and cook 7-8 minutes, until broccoli is tender. Continue stirring frequently.
9. Add the frozen corn to the pot and cook about 3 minutes, covered. 
10. Remove the lid, and add the milk, nutmeg, and black pepper. Allow the milk to heat through for a minute or two, then add the cream cheese. Stir until the cream cheese is melted and there’s no visible pieces. 
11. Add the grated sharp cheddar cheese and stir until melted and fully incorporated. 
12. Taste the soup and add additional kosher salt, to taste. Remove from the heat and serve immediately with crusty bread or crackers. 

Notes: 

• You can use dairy or plant-based milk in this recipe. I typically use 1% milk, but a creamy plant milk such as oat would also be delicious. 
• I have not tested this recipe with vegan cheese alternatives, such as tofu cream cheese or plant-based cheddar. If you do, report back!