In a large pot, combine the chicken broth, cubed potatoes, seasoning salt, white pepper, and ground red pepper. Stir well to ensure everything is nicely mixed. Bring the mixture to a boil over medium heat.
Once boiling, reduce the heat and let the soup simmer. Cook until the potatoes are tender, about 20 minutes.
Next, purée the soup until smooth using an immersion blender or in batches in a standard blender.
After achieving a smooth consistency, reduce the heat to low and add the chunks of cream cheese. Stir them in slowly, allowing the heat to melt the cheese into the soup.
Continue stirring the soup frequently until the cream cheese is fully melted and the soup is creamy and well combined, about 15 to 20 minutes.
Once ready, serve the soup hot. Ladle it into bowls, and garnish with fresh herbs if desired.
