In a large pot, combine the cream of chicken soup, chicken broth, sliced onion, and frozen hash brown potatoes.

Put the pot over medium heat and add the butter.

Cook for 15 to 20 minutes, until the potatoes are very tender and crumble easily under a spoon.

You don't need an immersion blender, but you can blend the soup as smooth as you like or leave it a little chunky.

Lower the heat to low, add the shredded cheddar cheese, and stir until it melts completely.

Stir in the sour cream, salt, and pepper until thoroughly mixed and the soup is heated through.

Top with chopped green onions and extra shredded cheese.

Enjoy the hot, cozy potato soup!