Ingredients
- 4 cups chicken broth
- 4 cups potatoes peeled and cubed
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground red pepper
- 8 ounces cream cheese cut into chunks
Instructions
- 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.
- Purée the soup until smooth.
- 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, about 15-20 minutes. Serve hot.