Peel and dice the potatoes into bite-sized pieces. Chop the onion and mince the garlic.

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Remove the pot from heat. Use an immersion blender to blend the soup until smooth, leaving some chunks for texture if desired.

Return to low heat. Stir in the heavy cream and season with salt and pepper to taste. Serve hot, garnished with fresh chives or parsley.