In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until they are tender and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Allow it to cook for about 15-20 minutes, or until the potatoes are fork-tender.

Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until creamy.

Return the pot to the stove over low heat and stir in the heavy cream. Season with salt and pepper to taste. Let it warm for a few more minutes.

Ladle the soup into bowls, garnish with chives or scallions if desired, and serve hot!