Chop the onion. Mince the garlic, or set aside a pochet to thaw. Begin heating the 2-handled pan with some water in it. Chop the zucchini. Peel and cube the potatoes. Fill the kettle and get it boiling if using Better than Bouillion.

Melt the butter in the double-handler. Add the onion and cook for 3-5 minutes, until soft and translucent. Add the garlic and cook another 30 seconds until aromatic and/or thawed.

Add zucchini, salt, pepper, oregano, and thyme. Cook, stirring occasionally, for 5 minutes. During this time, make broth if using BTB.

Stir in the potatoes, broth, and Wozzy. Bring to a boil, partially cover the pot, reduce heat to a simmer, and cook for 10-20 minutes or until potatoes are fork tender. Cook the potatoes fully for the best texture.

Once the taters are tender, remove pot from heat. Use immersion blender to blend until smooth. Consider leaving a few chunkies for variety.

Place back over low heat and stir in the milk. Heat for a few minutes, stirring often (it wants to stick!) until it reaches the desired consistency. Serve and enjoy!