PANERA'S CREAM CHEESE POTATO SOUP

Quarter teaspoon ground red pepper

Four cups peeled and cubed potatoes

One (8 ounce) package cream cheese, cut into chunks

half teaspoon seasoning salt

Quarter teaspoon white pepper

Four cups chicken broth

Join stock, potatoes, and flavors.

Bubble on medium warmth until the point when potatoes are delicate.

Crush a couple of the potatoes to discharge their starch for thickening.

Decrease to low warmth.

Include cream cheddar.

Warmth, mixing regularly, until the point that cheddar dissolves.

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