1 bag frozen hash brown potato cubes 2 cans chicken broth 1 can cream of chicken soup 1 small yellow onion 6 tablespoons salted butter 1½ cups shredded cheddar cheese 1 cup sour cream ½ teaspoon kosher salt ¼ teaspoon ground black pepper
In a large pot, over medium heat, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and salted butter.
Once the butter has melted allow the soup to cook for 20 minutes or until the hash browns are soft and easily pierce with a fork.
Stir in the shredded cheese, sour cream, salt, and pepper until combined well and the cheese is melted.
Serve immediately with all your favorite potato soup toppings, such as shredded cheese, green onions, bacon bits, sour cream
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