1 package frozen hash browns, thawed
1 small onion
½ cup unsalted butter
1 can cream of chicken soup
1 pint half-n-half
2 cups milk
1 cup shredded sharp cheese
1. Saute onions in butter in a 2 quart stock pot till tender.
2. Add hash brown potatoes, soup, half and half, milk, and cheese. Heat gently till warm. DO NOT BOIL!
3. Serve hot and garnish with crisp fried bacon, sour cream, cheddar cheese, and green onions.