The Phantom Canyon Brewing Co. in Colorado Springs makes a Smoked Gouda Beer Soup with popcorn as a surprise ingredient. My husband and I no longer get to the Springs very often and would love to have a version of this we could make at home. We have tried - to no avail - to find a recipe that comes even close to tasting as wonderful theirs.

- Cassidy Eisenbach, Westminster

This has long been a popular request for Phantom Canyon. They graciously consented to share the recipe. Phantom Canyon Brewing Co. is at 2 E. Pikes Peak Ave., Colorado Springs, 1-719-635- 2800.

Send restaurant recipe requests to Marty Meitus, Rocky Mountain News, 101 W. Colfax Ave., Suite 500, Denver, CO 80202 or Meitusm@RockyMountainNews.com.

Queen's Blonde Ale and Smoked Gouda Soup

Yield: about 5 quarts

2 (12-ounce) bottles of blond ale or light Mexican beer (such as Tecate or Pacifico)

6 cups chicken stock (or use store-bought broth and add 2 to 3 bouillon cubes)

1 to 1 1/2 pounds Yukon Gold potatoes, peeled and diced small

Bay leaf

1 quart heavy cream

1 1/2 pounds smoked Gouda cheese, grated

Salt and pepper, to taste

Popcorn, for garnish (optional)

• In a large heavy soup pot, bring ale or beer, chicken stock and potatoes to a boil; add bay leaf.

• Reduce heat to medium, cover and simmer until potatoes fall apart (about 90 minutes).

• Slowly whisk in the heavy cream and allow soup to gently boil, uncovered, until it starts to thicken, stirring occasionally. Remove the bay leaf.

• Add the shredded cheese and whisk briskly until it melts.

• Puree the soup - a stick blender or food-processing wand works well. Strain through a fine- mesh strainer; season to taste with salt and pepper.

• Serve with a garnish of popcorn, if desired.

Nutritional information per cup: 353 cal., 28 g fat (17 g sat.), 107 mg chol., 12 g carb., 433 mg sodium, 1 g fiber, 12 g pro.