Preheat the 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 heat and simmer for 20-25 minutes, until the potatoes are tender.

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 regular blender and blend until smooth.

Stir in the heavy cream and heat the soup over low heat until warmed through. Adjust seasoning if necessary.

Serve hot, garnished with chopped chives.