1 bag hash browns (square)
1/2 bag hash browns (shaved)
2 cans chicken broth
1 small onion, diced
2 cans cream of chicken soup
salt and pepper to taste
2 c. skim milk

Bring hash browns, onion and chicken broth to a slow boil. Simmer until potatoes are tender. Stir in cream of chicken soup and milk. (I usually put in 1 cup of milk at first. It just depends on how thick you like your soup.) Salt and pepper to taste. I also add a little garlic salt to give it flavor. Let mixture simmer for 10 to 15 minutes, stirring occasionally. Top with grated cheese, chives and real bacon bits.