Cream Cheese Potato Soup

4 cups Chicken Broth
4 cups Potatoes (peeled, shredded or cubed (smaller is better) if you like chunkier soup)
1/4 cup Onion, minced
1/2 tsp Seasoning Salt
1/4 tsp Pepper
1/4 tsp Cayenne
8 oz Cream Cheese, cut into chunks

Saute onions in a little bit of oil or a large pot. Add broth, potatoes and spices. Boil on medium until potatoes are tender. If you used cubed potatoes you will need to smash a few to help thicken the soup. (I used an immersion blender to help make the soup a little smoother.) Reduce heat to low and add cream cheese. Stir until cheese melts.

Can also be done in a crock pot by first sauteing the onions in a pan and then adding into the crock pot, adding other ingredients (minus the cream cheese) and put on low for 4 hours. During the last 20 minutes add the cream cheese.

Can be garnished with bacon and shredded cheese and served with a nice crusty bread.