4 cups chicken broth
4-5 cups potatoes, peeled and cubed.
1/4 cup minced onion (optional)
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 8-oz package cream cheese, cut into chunks.
-Combine broth, potatoes, spices, and onion.
-Boil on medium heat until potatoes are tender.
-Gently smash potatoes as desired for thickening (for thicker soup, smash more, for thinner, less).
-Reduce to low heat.
-Add cream cheese.
-Heat, stirring frequently, until cheese melts.
Serve with warm french or sourdough bread.