In a medium pot, melt 1 tablespoon of clarified butter or ghee over medium-high heat. Once bubbling, add 2 minced garlic cloves, 1 diced large yellow onion, and 3 sliced celery stalks. Sauté for 3-4 minutes until onion is translucent.

Incorporate 2 chopped medium zucchinis and 2 peeled, thinly sliced medium potatoes into the pot. Stir well. Pour in 4 cups of low sodium chicken broth and bring to a boil.

Cover pot and reduce heat to low simmer. Cook for about 20 minutes, or until vegetables are fork-tender.

Remove pot from heat and use an immersion blender to blend the soup until smooth and creamy. Adjust blending time for desired texture.

Return pot to low heat and stir in 1 cup of plain Greek yogurt. Mix until fully incorporated and adjust seasoning as needed with salt and pepper.

Serve the soup hot, garnished with optional crumbled bacon and a sprinkle of shredded parmesan.