Heat olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute.

Add the potatoes and zucchini, stirring to coat in the onion and garlic mixture. Cook for 2–3 minutes to deepen the flavor.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until potatoes are tender.

Blend the soup until smooth using an immersion blender (or carefully transfer to a blender in batches).

Stir in the heavy cream (or milk alternative) and season with salt and black pepper to taste.

Ladle into bowls and garnish with fresh herbs, a drizzle of olive oil, or shredded Parmesan. Serve warm with crusty bread.