HEAT oven to 400°F. Toss potatoes, onions and garlic with oil. Spread onto foil-covered baking sheet. Bake 1 hour or until vegetables are tender; spoon into large saucepan.

STIR in broth. Bring to boil on medium-high heat. Remove from heat; cool slightly. Add to blender, in batches, with cream cheese spread; blend until smooth. Return to saucepan.

COOK on medium heat until heated through, stirring occasionally. Serve topped with chives.