Heat vegetable oil directly in the pan, add chopped onions and garlic, cook for several minutes until the onions are soft.
Peel the potatoes, cut into cubes and add to the pan and sauté for 10 minutes.
Cut zucchini, also fry for several minutes with the rest of the vegetables. Then add the vegetable broth and cook for 20 minutes.
Remove the soup from the heat, let stand for 5 minutes and then beat with a blender until smooth.
Add cream, salt and pepper to the soup to taste. Put on fire and warm, no need to bring to a boil.
Serve the finished soup with breadcrumbs or with fresh bread.