Prep your ingredients. To cut the zucchini up, I slice it and then cut the slices in half (half moons), but you may want to chop it smaller if using large zucchini. I do not peel the zucchini.
To a fairly large soup pot over medium-high heat, add the olive oil, butter, and onion. Sauté for 5 minutes.
Stir in the garlic and cook for 30 seconds or so.
Add in the zucchini, potato, chicken broth, and Italian seasoning. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat so it's simmering and cover the pot with the lid slightly open. Cook for 20 minutes or until the potato and zucchini are tender.
Using either an immersion blender or regular blender, blend the soup until totally smooth or leave some pieces in for more texture if you wish (you may want to let it cool a bit first). Season with salt & pepper as needed (I add a 1/2 teaspoon of salt - you need to be fairly generous with it).
This soup is pretty flexible, so don't worry too much about measuring, and feel free to throw in some fresh garden herbs too. Basil and chives go great (I stir some into my bowl right before eating).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.