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.