Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
Add diced zucchini and seasonings: (1/4 tsp each dried rosemary, thyme, kosher salt and pepper. Sauté for 5 minutes.
Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
Add diced potatoes and water. Bring to a boil, then reduce heat to medium. Scrape up any brown foam from the top if desired.
Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
Remove from heat. Use an immersion blender or transfer to a food processor/blender in batches to blend until smooth.
Once blended stir in the cheddar cheese and half & half. Serve.
Comments are closed.