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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 so that they cook evenly and quickly.
Add the potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to a simmer. Skim up any brown foam from the top if needed.
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!