Melting butter in a large heavy bottomed pot over medium heat. Add diced onions, carrots, and celery. Cook for about 6 to 8 minutes until the onions are translucent and the carrots begin to soften.

Stir in the minced garlic and cook for just a minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes.

Slowly pour in the vegetable broth while whisking or stirring vigorously to prevent lumps. Add your diced potatoes and the fresh thyme. Bring the mixture to a gentle boil then reduce the heat and let it simmer for about 15 to 20 minutes until the potatoes are fork tender.

Once the potatoes are soft stir in your frozen peas, corn, and the heavy cream. Let everything simmer for another 5 minutes. The soup will thicken beautifully during this time. Season generously with salt and black pepper.

While the soup finishes simmering, bake some pie crust cutouts or fluffy biscuits in the oven. Place these on top of each bowl right before serving.