Set a Dutch oven or heavy-bottomed soup pot over medium heat. Add the butter and melt it.

Stir in the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and sauté for another 60 seconds, letting the flavors mingle.

Toss in the dried herbs and chopped zucchini, stirring everything together. Cook for an additional 5 minutes.

Next, add the diced potatoes, chicken broth, and soy sauce, mixing until well combined. Bring the mixture to a boil, then immediately reduce the heat to medium.

Let the soup simmer, partially covered, for 15 to 20 minutes, until both the potatoes and zucchini are fork-tender.

Remove from heat and use an immersion blender to puree the soup until smooth.

Stir in the heavy cream and cheddar cheese until melted and creamy.

Ladle into bowls, serve warm, and enjoy!