Peel the potatoes and cut them into 1/2-inch cubes—keeping them uniform ensures they cook at the same rate. While prepping, measure out all your spices (seasoning salt, white pepper, red pepper, and garlic powder) into a small bowl. Cut the cream cheese into 1-inch chunks and leave it at room temperature for 15-20 minutes so it softens and will melt smoothly later. I prefer Philadelphia brand because it melts without getting grainy.

Pour the broth into a large pot and bring it to a boil over medium-high heat. Add the cubed potatoes and the spice mixture from Step 1, stirring to distribute the seasonings evenly. Once it returns to a gentle boil, reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until the potatoes are very tender and break apart easily with a fork. The broth should reduce slightly and begin to concentrate in flavor.

Once the potatoes are soft, use a potato masher or the back of a wooden spoon to crush about half to two-thirds of the potatoes directly in the pot. You want a chunky-creamy texture, not a smooth puree—this gives the soup its signature body and rustic character. Leave some potato pieces whole for texture. I like to crush them right against the side of the pot for better control.

Reduce the heat to low so the soup is barely simmering. Add the room-temperature cream cheese chunks from Step 1 in batches, stirring constantly with a whisk or wooden spoon after each addition. The gentle heat and stirring motion will help the cream cheese incorporate smoothly without breaking or becoming grainy. Once all the cheese has melted and the soup is silky and combined, taste and adjust seasonings if needed—you may want a pinch more salt or pepper depending on your broth brand.