1Heat butter in 6-quart saucepot over medium heat. Add onion and garlic and cook until tender.
2Add broth, bay leaves, 1/4 teaspoon black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until potatoes are tender.
3Add 1 cup cream and heat through. Discard bay leaves.
4Place one-third broth mixture in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture. Return to saucepot and heat through.
5Mix hot sauce, Worcestershire and remaining black pepper. Add pecans; toss to coat. Spread pecans in single layer on jelly-roll pan. Bake at 350°F for 15 minutes or until lightly browned. Cool.
6Beat remaining cream with electric mixer until stiff peaks form. Gently stir in chives, and season with salt and pepper to taste. Divide soup mixture among 6 bowls.
7Top with chive mixture and pecans.
source: Family Features