In a large pot or dutch oven, saute onion, celery, and garlic in butter until onion is transparent and tender
Add soup stock, potatoes, carrots, corn, and seasonings. Bring to boil.
Slowly add 1 cup of cream
Add 1 TB flour (2 if you want your soup really thick) to the remaining cream. Whisk to combine.
Add the cream/flour mixture to the soup. Bring to boil once more. Turn down heat.
Check to make sure potato and carrot are done. Cook to desired thickness.
Add salt, pepper, and cheese to taste.