In a large pot, heat the olive oil over medium heat.

Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes.

Stir in the diced potatoes, allowing them to absorb the flavors for about 2 minutes.

Add the chicken or vegetable broth to the pot.

Bring the mixture to a boil, then reduce to a simmer. Cook for 20 minutes or until the potatoes are fork-tender.

Using a blender or immersion blender, blend the soup until smooth.

Add the heavy cream and shredded cheese to the blended soup. Stir until the cheese is melted and the soup is creamy.

Season the soup with salt and pepper to taste. Serve hot, garnished with chives.