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, or until the hash browns are cooked and soft.

Cook until the potatoes are very tender and crumble readily under a spoon.

Using an immersion blender is not necessary. Actually, you can combine it as much as you like or with a few lumps.

After lowering 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 thoroughly cooked.

Add chopped green onions and shredded cheese to the soup when the cream cheese has completely melted.

Enjoy the hot, cozy potato soup!