Peel Russet potatoes and cut into smaller chunks to cook faster. Do not peel red potatoes. Cut them in even slices. Boil potatoes in separate pots. Russets need to be soft for mashing. Red Potatoes need to be firmer so they will remain identifiable in the soup. Drain both. Smash or whip cooked Russet potatoes. Add melted butter, Half-n-Half, and heated chicken broth. Continue to whip with hand mixer or immersion blender until as smooth or lumpy as you like. Transfer into large soup pot and heat on medium low heat, stirring and watching to prevent scorching.

Grind Soup mixes and other seasonings in coffee grinder to eliminate visible pieces and spread the flavor better. Add seasonings to mashed potato mixture in pot and continue to heat until hot but not boiling. Add cream cheese and stir until melted. Add cooked, sliced red potatoes.

If possible, allow soup to cool and store in refrigerator overnight before serving. Serve with garnish options on the side. -BScroggins January 2014

Submitted by: BScroggins