Directions:

Melt the butter in a large soup pot set over medium heat, add the apples and potatoes and saute 3 or 4 minutes, until they just begin to soften and take on a bit of color. Season with salt, pepper and the chipotle powder. Add the stock, bring to a boil, reduce the heat to low and simmer until the apples and potatoes are completely tender, about 15 to 20 minutes.

In a small bowl, mix together the sour cream and half-and-half and set aside. Puree the soup using an immerison blender and return to pot. Add the cheese, and stir until it is melted. If the soup seems to thick, thin with a little stock or water. Season with salt and a generous amount of black pepper, taste, and correct the seasonings. Ladle the soup into warmed soup bowls, drizzle some of the sour cream mixture over each serving, scatter with chives, and serve immediately.