For the cream of chive soup, peel and dice the onion. Peel the potatoes as well and cut them into slices. Sauté the onion cubes in olive oil until translucent and then pour in the soup. Add the potato slices and simmer for about 20 minutes until the potato slices are soft.
Now add the chives and blend the soup with a hand blender. This works even better in a stand mixer.
When the soup no longer has individual pieces of chives, but has a beautiful even rich green, stir in the whipped cream and season with salt and pepper as needed.
If you want the cream of chive soup even creamier, thicken with cornstarch or shave in another potato.
This is a great soup recipe for dreary winter days. Chives are always fresh to have and the great color immediately puts you in a good mood.