1 c. hot water
2 chicken bouillon cubes
1 (9 oz.) pkg. frozen hash browns
2 tsp. instant onion
2 c. milk
1 can cream of mushroom soup
1/8 tsp. paprika
1/4 tsp. pepper
1 (8 oz.) pkg. shredded Cheddar cheese

Combine water bouillon and potatoes in large saucepan. Cook until potatoes are mushy. Beat with a spoon until almost smooth. Add remaining ingredients except the cheese. Heat. Add cheese and stir until melted. I have added a package of frozen cooked cauliflower to the soup, as well as other vegetables.