On days when a comfort dinner is needed or simply desired, soup often fits the bill. It warms us when we're cold, soothes us when we're sick. It just feels good going down. <br />I've been on a potato tear lately, craving them all the time and in every which way: mashed, roasted...you get my drift. Next step: soup! <br />I wanted it to have a slight kick, the kind that makes you wonder, “hmm…what is that quiet fire in there?” and as I had fresh Hatch and ancho chiles on hand, I was in good stead. I also wanted to incorporate cheese and the fresh crème fraîche I'd just purchased at the farmers market. <br />This soup took some tweaking: more cheddar than I anticipated as Gruyere alone was just too tame; more crème fraîche; an apple which complemented both the cheddar and the crème fraîche. <br />Ultimately, it was perfect, a definite keeper and make againer. Bacon lovers should feel free to crumble freshly fried bacon over the top. Smoked salmon would be delicious too. Scallions would make a gorgeous garnish and add a fresh zing to each bite. I could also imagine stirring finely chopped kale into the hot soup minutes before serving.

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