Cheesy, Garlicky Potato Soup With A Tiny Chile Kick

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   ["Preheat the oven to 375. Place the garlic pod in a small, oven-safe bowl (a Pyrex ramekin works well), drizzle it with the olive oil, cover tightly with foil and when the oven is heated, roast the garlic for 25 minutes. When it's done, let it cool just until you can handle it, slip the roasted cloves from their skins and discard the skin and root ball. Set the roasted cloves aside.", "Over a hot grill, or over the flame of a gas burner, roast the chiles until their skins have blackened pretty completely and started to bubble. Remove them from heat, seal them inside a Ziploc and let them sweat for a few minutes. Rub their skins off, remove their stems and seeds and set aside.", "Meanwhile, if you haven't already, prepare your potatoes by washing, peeling and chopping them evenly. In a large soup pot, pour the chicken stock and water and bring to a boil. Add the kosher salt, the prepped potatoes, the thyme sprigs and the reserved garlic pods. Let return to a boil.", "If you've removed the soup from heat, put it back over heat. If not, just continue your soup-making by adding all remaining ingredients, stirring to combine everything and melt the cheeses.", "Taste and reseason with anything you want more of: more ancho chile, buttermilk, nutmeg, salt, cheese....You get my drift.

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   Serve with good, whole grain bread and enjoy!"]

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