Let cream cheese come to room temperature. Add broth to a large pot. Peel and cube potatoes, then add to the pot.
Bring the pot to a boil, then reduce heat to medium. Simmer for 15 minutes.
Meanwhile, take two ladles of broth from the pot and add to a smaller pot. Let cool a minute, then add the room temperature cream cheese. Whisk to melt into broth.
After 15 minutes the potatoes should be mashable. Mash with a potato masher.
Add melted cream cheese mixture and Worcestershire sauce. Continue cooking for 10 minutes - keep whisking and mashing as soup finishes cooking.
Add more Worcestershire sauce or broth, to taste. Hit the soup with an immersion blender or blend in batches for a smoother consistency soup.
Garnish the soup however you like! I used bacon pieces and shredded gouda cheese.