Preparation Steps

• Melt butter in a soup pot over medium heat.
• Add the onions and cook until softened, about 5 minutes.
• Add garlic, zucchini, and seasonings. Cook for 5 minutes, stirring occasionally.
• Peel and rinse the potatoes. Cut them into small pieces of equal size.
• Add the potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to a simmer.
• Simmer, partially covered, until the vegetables are very fork tender, about 20 minutes.
• Remove from heat. Use an immersion blender or transfer to a blender in batches and blend until smooth.
• Transfer back to the heat on low. Stir in the half and half.
• Slowly sprinkle in the cheese and stir to combine.
• Remove from heat and serve!