4 cups chicken broth
4 cups diced potatoes
1/4 cup minced onion
1/2 teaspoon seasoned salt
1/4 teaspoon cayenne, optional
8 ounces cream cheese at room temperature
Combine broth, potatoes onions and seasoned salt in a medium sauce pan. Bring to boil; reduce heat and cook until potatoes are very tender. Mash potatoes if desired. Add cream cheese and heat until cheese melts and mixture is well blended.
Presented by Olivia Sipe, Miss Olivia's Table