Vegetable Soup with Corn and Cheese

In a large heavy-bottomed pot, heat vegetable oil over medium heat. Add onion, bell pepper, garlic, and potato to the pot. Cook over low heat, stirring occasionally, for approximately 2-3 minutes.

Sprinkle flour over the vegetables, cook, stirring, for about 30 seconds. Gradually stir in the milk and broth.

Add broccoli florets and corn kernels to the pot. Bring the mixture to a boil. Reduce heat and cook the soup for about 20 minutes, until the vegetables are tender.