Step 1

Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.

Step 2

Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.

Step 3

Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.

Step 4

Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.

Step 5

Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.

Step 6

Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.

Step 7

Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.

Step 8

Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

Step 9

Transfer back to the heat on low. Stir in the half and half.

Step 10

Slowly sprinkle in the cheese and stir to combine. Remove from heat and serve!