Slice 3 zucchinis and set a few slices aside for garnishing.
Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.
Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.
Puree the soup in a blender and return it back into the pot. Add half & half if desired and heat the soup through (this step is optional).
Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.
Decorate each plate with fried zucchini slices and chopped dill or parsley.
Serve with toasted bread slices. Enjoy!