Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.
Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.
Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.
Add 1 cup cream and heat through. Discard the bay leaves.
Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.
Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.