Dice onion and mince garlic. Add to pan with potatoes.

Pour in chicken stock, add enough to cover about 1 inch over potatoes. Add salt and bring to boil. Turn down to medium and cook until potatoes are done.

Using an immersion blender blend potatoes and stock until almost creamy. Leave a few potatoes dices.

Add in half & half and stir to combine. Add in cayenne, nutmeg, pepper and dried chives. Adjust seasoning to taste.

Warm soup after adding remaining ingredients. Enjoy.