Cheesy Garlicky Potato Soup with a Tiny Chile Kick

Ingredients

• 1 pod of garlic (one whole bulb), left intact though slice off just a bit at the top and remove any superfluous papery skin
• 1/2 teaspoon extra virgin olive oil
• 1 fresh Hatch chile (or a chile of similar heat)
• 1 fresh ancho chile (or a chile of similar heat))
• 3 pounds Russet potatoes, washed, peeled and chopped into 1" cubes or half-moons
• 4 cups chicken stock, or veggie stock
• 4 cups water
• 2 teaspoons kosher salt
• 4 sprigs fresh thyme
• 1 small-medium Gala apple, peeled, cored and chopped
• 1/2 cup buttermilk
• 1/2 cup crème fraîche
• 1/4 cup grated Gruyere
• 1/2 cup grated sharp cheddar
• 1/4 - 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground white pepper

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