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Export 12 ingredients for grocery delivery
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!
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