Cream Cheese Potato Soup

Andy doesn't especially like soups. I do, and I've tried to push share my love of a good soup with Andy. I especially like potato soup, but until I found this recipe I didn't have Andy convinced. We love this creamy soup, and make it about once a month (more often sometimes!). We like to look past the fact that it's not super healthy.

Panera's Cream Cheese Potato Soup (Original recipe in black, my notes/changes in red)

Ingredients
4 cups chicken broth (I just use the water/bullion method)
4 cups peeled and cubed potatoes (I do closer to 5 cups, I like it a little thicker)
1/4 cup minced onion (I use about 1 Tablespoon dehydrated onion)
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper (I don't have this, so I just use pepper...)
1/4 teaspoon ground red pepper (Instead of ground, I use red pepper flakes.)
1 (8 ounce) package cream cheese, cut into chunks

Directions
Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently.

Best served with Artisan bread. Yum!