Combine broth, potatoes and lemon juice in a large heavy saucepan. Bring to a boil.
Reduce heat, cover and simmer until tender for about 15 minutes.
Using a slotted spoon, transfer potatoes to a large bowl.
Add wine to broth and boil until reduced to 1/3 cup for about 12 minutes.
Return potatoes to pot and cook until heated through for about 4 minutes.
Add chopped chives.
Season to taste with salt and pepper.
Transfer to a bowl and serve.
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