Begin by peeling and chopping the potatoes into bite-sized chunks. Cut the zucchini into rounds or quarters. Roughly chop the onion and mince the garlic.

Heat olive oil and unsalted butter in a large pot over medium heat. Add chopped onions and minced garlic, sauté for 3-5 minutes until soft.

Stir in the zucchini, potatoes, miso paste, jalapenos, Italian seasoning, and black pepper. Sauté for 3-5 minutes until vegetables begin to soften.

Crumble chicken bouillon cubes over the mixture, pour in so that vegetables are covered, bring to a boil, then reduce heat and simmer for 15-20 minutes.

Remove from heat and blend until smooth using an immersion blender. Stir in half and half if desired, then simmer for an additional 2-3 minutes.

Taste and adjust seasoning with salt and black pepper. Ladle into bowls and garnish with parsley, feta, chives, or croutons.