Peel and dice the potatoes and chop the onion.

In a large pot, melt the butter over medium heat.

Add the onion and garlic, cooking until they are soft and fragrant, about 5 minutes.

Stir in the diced potatoes and mix them with the sautéed aromatics.

Add the vegetable broth to the pot, ensuring the potatoes are fully submerged.

Bring this mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Once the potatoes are soft, use an immersion blender to puree the soup until smooth.

Return the soup to the stove and stir in the heavy cream.

Add salt and pepper to taste.

Serve the soup hot, garnished with fresh chives if desired.