Combine all the vegetables and put into 6 qt. pan with water. Cover and cook over low heat for 1 1/2 hrs. Season with salt and pepper to taste. Drain vegetables, reserving liquid. Place small amount of vegetables and reserved liquid in blender and puree. Save pureed vegetables in pan and repeat untill all vegetables have been pureed and returned to pan. Add remaining reserved liquid and butter and cream and heat until boiling. Add more salt and pepper if necessary. Serve topped with chives.