Hash Brown Potato Soup (Print Version)

# Ingredients:

01 - 32 ounces frozen hash brown potato cubes.
02 - 2 cans (14.5 oz each) reduced-sodium chicken broth.
03 - 10.5 ounces cream of chicken soup.
04 - 1 small yellow onion, finely diced.
05 - 6 tablespoons salted butter.
06 - 1½ cups medium cheddar cheese, freshly shredded.
07 - 1 cup sour cream.
08 - ½ teaspoon kosher salt.
09 - ¼ teaspoon black pepper.
10 - Extra cheese for topping.
11 - Chopped green onions for topping.
12 - Bacon bits for topping.
13 - Extra sour cream for topping.

# Instructions:

01 - Add hash browns, chicken broth, cream of chicken soup, diced onion, and butter to large pot over medium heat.
02 - Let soup cook 20 minutes, stirring often, until hash browns are soft. Cover pot to cook faster if needed.
03 - Mix in shredded cheese, sour cream, salt, and pepper until cheese melts completely.
04 - Ladle into bowls and top with extra cheese, green onions, bacon bits, and sour cream.

# Notes:

01 - Use freshly grated cheese for best melting.
02 - Watch heat and stir often to prevent sticking.
03 - Can adjust thickness by simmering longer or adding broth.

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