In a large pot over medium heat, add the bacon and cook until crispy, about 5 minutes. Transfer to a paper towel lined plate. Discard the bacon grease.
In the same pot over medium heat, add the olive oil (or use bacon grease), onion, carrot, zucchini, potatoes, and 1 teaspoon salt. Cook for 5 minutes, stirring every minute or so.
Add the jalapeno and garlic and cook for 1 minute, stirring often.
Add water, soy sauce, and remaining ½ teaspoon salt. Bring to a boil over high heat, then reduce to medium-low and simmer rapidly for 10 minutes (uncovered), stirring occasionally. You’re just looking for the soup to reduce a bit and the potatoes to cook through. Turn off the heat, remove about 1.5-2 cups of the hot broth, and set aside
In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks, and lemon juice until smooth. Very slowly pour in the reserved broth while whisking constantly.
Stir the lemony egg liquid back into the soup. It will become creamy — MAGIC! To thicken it up a bit more, you can transfer about 1-2 cups of the soup to a blender (try to get mostly potatoes and broth in there) and blend until thickened. Stir back into the soup. This is an optional extra step if you want a thicker soup.
Serve it up topped with yogurt or sour cream, bacon, herbs, and black pepper.