This is a simple soup with very few ingredients.
Zucchini (amount according to own needs)
Potatoes (about half amount of zucchini)
Vegetable broth
100-200 ml cream
salt, pepper, grana padano (if you wish)

Depending on how many people will eat it, choose a generous amount of zucchini. Here I used 1kg. Keep in mind that the zucchini’s will lose volume once they’re mashed, 5-6 of them might look like a lot at first.
Cut off the ends of each zucchini, cut into slices, then quarter them. No need to peel them, the skin is edible and healthy and crucial for the color of the soup. Potatoes need peeling. Cut them into dices and make sure they’re not too big, otherwise it’ll need too long until they’re done.
Fill about one liter of water into a saucepan and two to three table spoons of vegetable broth. Add zucchini and wait until it boils, then turn down the heat. Do the same to the potatoes in another pot. Try a piece of zucchini to see if it’s ready. It should be soft and juicy. Take the pot off the hot plate and let it cool down. Again, the same goes for the potatoes. Once they’re done, pour off the water.
Time to mash. Take an electric blender and best someone to help you hold the pot. Cover your shirt, you might get stains (!). Then start to make the pieces of zucchini one even mash. Next, add the cream. You don’t have to use all of it, just as much as you personally like. Add salt an pepper. Stirr and mash until you have the righ consistency. Add the potatoe-dices and if you like, you can mash them into the zucchini to get a more creamy soup or just pour the dices into it. Decorate with a few slices of grana padano and that’s it, you’re done.