In a large pot, combine the frozen hash brown potato cubes, chicken broth, cream of chicken soup, finely diced onion, and salted butter over medium heat. :contentReference[oaicite:1]{index=1}

Once the butter has melted, let the soup simmer for about 20 minutes, until the hash browns are soft and easily pierced with a fork, stirring frequently. :contentReference[oaicite:2]{index=2}

Stir in the shredded cheddar cheese, sour cream, kosher salt, and ground black pepper until the cheese has completely melted and the soup is creamy and combined. :contentReference[oaicite:3]{index=3}

Taste and adjust seasonings if needed, then serve the soup immediately, topped with extra cheese, crispy bacon bits, and green onions if desired. :contentReference[oaicite:4]{index=4}