Combine the 7 ounces requesón, the 2 cups whole milk, the 1 cup Mexican crema, 1 cup half and half, the leaves of 3 sprigs of epazote, the 1 serrano chile, and 1 teaspoon kosher salt in a blender and process until smooth.

Heat 2 tablespoons of the butter over medium heat in a large frying pan. Add the diced onion and potato, cook until tender and starting to get color, about 5-8 minutes, stirring occasionally. Add the diced zucchini and cook until it is softened but not mushy, about 5 more minutes. Season with remaining 1 teaspoon salt and 1/4. teaspoon pepper. Remove from heat, cover and keep warm.

In a separate saucepan heat remaining 2 tablespoons butter over low heat. Add the cheese mixture with the chicken broth and heat for 10 minutes or until warm, do not let it boil. Taste and season with salt and pepper.

Add a generous spoonful of the vegetable mixture to the bottom of each soup bowl. Ladle the hot soup on top. Garnish with more crumbled requesón, a drizzle of olive oil, some small epazote leaves, and freshly cracked black pepper.