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In a large pot (or Dutch oven) set over medium-low heat, add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Toss in the potatoes, season with salt, pepper, paprika and cayenne.
Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for 25-35 minutes or until the potatoes are tender and begin to break down.
Pour in the milk and chives, cook for 5 minutes, then add the cheese. Once the cheese has fully melted, stir and remove from the heat. Allow to cool for 10 minutes before serving.
Serve with additional chives, bacon, sour cream and cheese.