Saute onions in melted butter until tender in a 5 quart stock pot. Add garlic saute for 2 more minutes. Add cubed potatoes and cover with water just above the potatoes. Add Greek seasoning stir. Cube the block of cream cheese and add to the potatoes. Bring to a boil stirring often. Lower heat to simmer and cook until potatoes are fork tender not mushy. Remove from heat stir until cream cheese is melted.