Potato Cheese, Please

My hubby and I have been fans of potato cheese soup since way back when. The warm, creamy flavors hit the spot without hitting your pocketbook! I made a big pot of it just yesterday and for about five dollars for 8 servings, it's a deal indeed! It's velvety and rich, thanks to the addition of cream cheese. I was skeptical at first...cream cheese in soup??? But let me tell you, no other recipe I've tried for this soup even comes close. Here's my version, adapted from a few online and I highly recommend doubling it so you can freeze half. It's a bit time consuming but worth every minute!!

Potato Cheese Soup
4 cups chicken broth
4 cups peeled, cubed potatoes (I baked mine in microwave 10 minutes first to speed things along!)
1 tablespoon butter
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1/4 teaspoon red pepper
1 8 oz. package cream cheese, cut into chunks
Saute the onion and butter until onions are soft. Add broth, potatoes and spices and let boil until potatoes are tender. Mash soup slightly to release starch from potatoes then turn heat to low and add cream cheese. Let simmer until cheese is completely melted. Enjoy!