Melt 1 tablespoon of clarified butter or ghee in a large pot over medium-high heat. Add 2 minced garlic cloves, 1 diced yellow onion, and 3 sliced celery stalks. Sauté for about 3-4 minutes until vegetables soften and onion is translucent.

Introduce 2 chopped zucchinis and 2 peeled, thinly sliced medium potatoes into the pot. Pour in 4 cups of low sodium chicken broth and bring to a rolling boil for 5-7 minutes.

Reduce heat to low, cover the pot, and let it simmer for approximately 20 minutes until zucchini and potatoes are fork-tender.

Use an immersion blender to blend the soup until smooth and creamy. Return the blended soup to the pot.

Stir in 1 cup of plain Greek yogurt and season with sea salt and freshly ground black pepper to taste.

Ladle the soup into warm bowls, garnishing with optional crumbled bacon or shredded Parmesan cheese.