In a large pot, heat a drizzle of oil and sauté the diced onion and minced garlic until they're softened and fragrant.

Add the diced potatoes and broth to the pot, bringing it to a gentle boil.

Once boiling, reduce the heat and let it simmer until the potatoes are nice and tender—this usually takes about 15-20 minutes.

Carefully blend the soup until smooth, either using an immersion blender or a regular blender (just remember to let it cool slightly first if using the latter).

Stir in the heavy cream, mixing well to create a luscious texture.

Season with salt and pepper to taste, and serve hot, garnished with chives if desired.