Cheesy Potato Soup

1 cup onion, diced
10 potatoes, peeled and diced
6 cups chicken broth
1/4 teaspoon ground black pepper
1/2 teaspoon seasoning salt
1/4 teaspoon cayenne pepper
8 ounces cream cheese, cut into 1-inch cubes
8 ounces Velveeta, cut into 1-inch cubes

Cook Potatoes in chicken broth, salt, pepper, cayenne pepper, and onion. When the potatoes are done, I place the mix in my blender 3/4 full and puree. Then I continue with the remainder until all the soup has been in the blender. Once it has all been pureed, I place back on the stove and add the Velveeta and cream cheese. Once it has melted and been thoroughly stirred, I serve topped with shredded cheese and bacon bits.