Creamy Zucchini Potato Soup

1 tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil
2 fresh garlic cloves, minced
1 large yellow onion, diced
3 stalks crisp celery, sliced
2 medium zucchini, chopped
2 medium potatoes, peeled and thinly sliced
4 cups low sodium chicken broth

Garnish/finishing ideas:
2-4 strips nitrate free bacon, cooked and crumbled, optional
1 cup plain Greek yogurt, unsweetened coconut milk, or grass-fed cream
1/4 cup shredded Parmesan, to garnish
sea salt and fresh ground black pepper, to taste


1.  Melt butt/ghee in a medium pot over medium-high heat.
2.  Add garlic, onions, and celery, then saute for 3-4 minutes until veggies begin to soften.
3.  Add zucchini, potato, broth and bring to a boil.  Once boiling, cover and reduce the heat to a low simmer.
4.  Cook for 20 minutes or until veggie are fork tender.  Taste and season with sea salt and fresh ground black pepper to your taste.
5.  Using an immersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.
6.  Serve hot, garnished with crumbled bacon and Parmesan sprinkled on top if you like.