Better than Bread Co.'s Cream Cheese Potato Soup
1 (8 ounce) package cream cheese, cut into chunks
1 fresh jalapeno, minced and seeded
1 teaspoon garlic powder
4 cups homemade chicken stock
4 cups peeled and cubed potatoes
1⁄4 cup minced onion
1⁄2 teaspoon seasoning salt
1⁄4 teaspoon white pepper
1⁄4 teaspoon ground red pepper
In a large bowl, stir together cream cheese, jalapeño, and garlic powder; set aside.
Combine broth, potatoes, onion, and spices in a medium stockpot. Set over medium heat and bring to a boil. Cook until potatoes are tender, 10-12 minutes depending upon the size of your dice of the potatoes.
Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Stir in cream cheese/jalapeno mixture, and continue stirring until cheese melts.
Serve, garnished as you see fit. I used chopped scallions, grated smoked cheddar, and homemade croutons.