Heat olive oil in a large pot over medium heat. Add the diced onion and saute for 5 minutes until translucent. Add minced garlic and cook for 1 additional minute.

Add the cubed potatoes, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.

Remove the pot from heat. Use an immersion blender to puree the soup until it reaches a smooth and creamy consistency.

Stir in the heavy cream and half of the fresh chives. Return to low heat for 2 minutes to warm through.

Ladle the soup into bowls and garnish with the remaining fresh chives and extra black pepper before serving.