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

Stir in 2 chopped medium zucchinis and 2 thinly sliced medium potatoes. Pour in 4 cups of low sodium chicken broth and bring to a rolling boil.

Cover the pot and reduce heat to low. Simmer for about 20 minutes until vegetables are fork-tender.

Season with sea salt and fresh ground black pepper to taste. Stir well before moving to the next step.

Blend the soup using an immersion blender until it reaches a velvety and creamy texture.

Return the blended soup to low heat and stir in 1 cup of plain Greek yogurt.

Serve hot, garnished with optional crumbled bacon or shredded parmesan.