In a large Dutch oven, heat over medium heat and add butter. Let it melt and begin to bubble gently for about 2 minutes.

Add diced yellow onion to the melted butter, stirring frequently for about 5 minutes until the onions are translucent.

Add minced garlic and sauté for another 60 seconds until fragrant.

Stir in dried rosemary, thyme, oregano, and seasonings.

Next, add fresh chopped zucchini and cook for an additional 5 minutes.

Introduce diced russet potatoes, chicken broth, and soy sauce. Bring to a gentle boil, then reduce heat to low.

Allow to simmer, partially covered, for 15-20 minutes until fork-tender.

Remove from heat and blend until smooth using an immersion blender.

Return to low heat and stir in heavy cream and shredded cheddar cheese.

Ladle into warm bowls and serve immediately.