A comforting and creamy potato soup with a cheesy twist, perfect for a cozy meal.
Dice the onion into small pieces.
A sharp knife makes dicing onions easier and reduces tears.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown; lower the heat if necessary.
Add the diced onion to the saucepan and sauté until translucent.
Stir frequently to prevent the onions from burning.
Pour in the chicken broth and bring to a gentle boil.
Use a whisk to ensure the broth is well mixed.
Stir in the hash browns and cook until they are tender.
Break up any clumps of hash browns for even cooking.
Add the milk and processed cheese, stirring until the cheese is fully melted.
Keep the heat low to prevent the milk from curdling.
Serve the soup hot, garnished with cooked bacon bits.
For a vegetarian option, garnish with chopped green onions instead of bacon.
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