Step 1

In a soup pot or Dutch oven, melt the butter over medium heat. Add the onions, potatoes and garlic and sauté for 10 minutes.

Step 2

Add the chicken broth and bring it to a boil. Reduce the heat to a simmer and cook for 10 minutes.

Step 3

Transfer the mixture to a food processor or blender. (You may need to do this in 2 batches.) Process until pureed.

Step 4

To the soup pan, whisk the mustard into the cream. Stir the pureed mixture back into the soup pan and simmer for 5 minutes.

Step 5

Stir in the Cheddar cheese into the soup and keep stirring until the cheese has melted.

Step 6

Ladle the soup into soup bowls and garnish with the chopped chives.