Cream Cheese Potato Soup

• 4 cups Potatoes, Peeled And Cubed
• 4 cups Chicken Broth
• 1/4 cups Minced Onion
• 1/2 teaspoons Seasoning Salt
• 1/4 teaspoons Ground White Pepper
• 1/4 teaspoons Ground Red Pepper
• 8 ounces, weight Cream Cheese
• Shredded Cheddar
• Bacon Pieces Or Bits

1. Combine potatoes, broth, onion, and spices in a large pot. Boil on medium heat until potatoes are tender.
2. Now you have two options:
3. If you like your potato soup chunky, then smash a few potatoes to release the starch, then put part of the soup in the blender (or use an immersion blender) and blend until smooth. Then pour the blended portion back into the pan with the chunkier mixture.
4. If you like your potato soup smooth and creamy, then put all of the soup in the blender (you may have to do this twice because it may not all fit into the blender) and blend until smooth. Then return it all back to the pan.
5. When it is all returned to the pan, reduce the heat to low. Add the cream cheese, and heat low and slow, stirring frequently, until it melts.
6. Serve topped with cheddar cheese and bacon pieces.
7. *Ground red pepper is cayenne pepper, use less if you don't want as much of a kick.

potatoes, chicken broth, ubc, seasoning salt, ubc, ubc, weight cream cheese, cheddar, bacon

Taken from tastykitchen.com/recipes/soups/cream-cheese-potato-soup-2/ (may not work)