In a large pot, combine the chicken broth, cubed potatoes, seasoning salt, white pepper, and ground red pepper.

Bring the mixture to a boil over medium heat, then simmer until the potatoes are tender, about 20 minutes.

Mash some of the potatoes while they're still in the pot to thicken the soup.

Reduce the heat to low and add the chunks of cream cheese to the pot.

Stir the soup frequently until the cream cheese is fully melted and the soup is creamy and well combined.

DEVOUR!