In a large pot over medium heat, add a splash of olive oil and sauté a diced onion and minced garlic until the onion is translucent, about 3-5 minutes.

Add sliced kielbasa and cook for an additional 5-7 minutes, stirring frequently until the meat is lightly browned.

Stir in diced potatoes, chicken broth, and seasonings. Bring to a boil, then reduce to low heat and cover, allowing to simmer for approximately 25-30 minutes.

Once potatoes are fork-tender, take off the heat and stir in softened cream cheese until it melts completely.

Ladle the warm soup into bowls and garnish each serving with freshly chopped chives.