Start by peeling and dicing the potatoes, onion, carrots, and celery.

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

Add the chopped onions, carrots, and celery, cooking until they soften, about 5 minutes.

Stir in the diced potatoes and mix everything well.

Add the vegetable broth to the pot and bring it to a boil.

Once boiling, reduce the heat to a simmer and add garlic powder, salt, and pepper.

After 20 minutes, when the potatoes are tender, use an immersion blender to puree the soup until smooth.

Return the pot to low heat and stir in the heavy cream.

Taste and adjust the seasoning as necessary, then ladle into bowls and garnish with fresh chives.