The Broadmoor’s potato, cheese, beer soup: a comforter for your taste buds

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This potato cheese soup is served at The Bee, the tavern at the The Broadmoor in Colorado Springs that opened 50 years ago. (Courtesy photo)

Except for a few cups of miso, hot and sour or tom kha soup at Asian eateries, I realized the other day that I hadn’t had a great bowl of soup in about five months. The last thing I wanted to eat during the hottest summer in Colorado history was steaming soup. But with the blissful arrival of cool weather and even a sprinkling of snow, I’m ready for a serious soup all hot, chunky and comforting.

A couple of years ago I visited The Bee, the classic tavern on the grounds of The Broadmoor in Colorado Springs and fell in love with their rich potato and cheese soup. The Bee will be closed for remodeling into the spring but I discovered the official recipe.

Happy autumn, everyone.

 

The Golden Bee’s Roasted Potato, Beer and Cheese Soup

2 pounds red potatoes, skin on, cut in chunks

1 yellow onion, peeled and cut in chunks

2 carrots, peeled, cut into chunks

6 ounces smoked cheddar cheese, shredded

6 ounces mild cheddar cheese, shredded

1/3 pound smoked bacon, finely diced

½ celery stalk, white part only diced

1 leek, cleaned and cut in chunks

1 quart half and half

½ quart chicken stock

½ quart Colorado-brewed stout

2 ounces olive oil

Fresh ground black pepper, to taste

 

Toss the potatoes with olive oil, salt and pepper. Place the potatoes on a sheet tray and roast in the oven at 375 degrees for about 1 hour or so. Make sure the potatoes have a nice brown color; this is what will give the caramelized taste to your soup. At the same time, heat olive oil in a heavy bottom pot over medium heat. Add bacon and saute for a few minutes. Add onions, carrots, celery, and cook for 15 minutes until the vegetables become translucent. Add the beer and reduce volume by half.

When the beer has reduced add the chicken stock, half and half and the roasted potatoes. Bring to a boil and reduce to simmer and cook until vegetables are soft. Blend the soup with a blender or stick blender and add the cheese at the same time. Blend until smooth. Season with pepper and serve.

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