Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil. Roast in the oven for about 30-35 minutes, until soft and caramelized. Allow to cool slightly, then squeeze the garlic cloves out of their skins.

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.

Add the diced potatoes, roasted garlic, vegetable broth, salt, black pepper, and smoked paprika to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.

Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Stir in the heavy cream and return the pot to low heat. Warm the soup gently for about 5 minutes, but do not let it boil.

Serve hot, garnished with chopped chives.