In a pot, melt the butter over medium heat.

Add the chopped onion and garlic, sauté until soft.

Add the diced potatoes and vegetable broth.

Bring to a boil, then reduce heat and simmer until potatoes are tender.

Puree the soup with an immersion blender until smooth.

Stir in the heavy cream, salt, and pepper.

Serve hot, garnished with chives.