Combine Chicken Broth, Shredded Hash Brown potatoes, Onion, salt and pepper in a Dutch oven. Bring to boil. Reduce heat. Simmer uncovered for 20 minutes.
Combine flour and milk in a small bowl. Stir until smooth. Add to potato mixture.
Cook over medium heat, stirring constantly for 5 minutes or until thickened.
In batches, pour potato mixture into a blender. Process until smooth.
Return mixture to Dutch oven. Add cheese. Cook over medium heat until cheese melts.
Ladle into bowls. Top with green onion and or/crumbled bacon or additional cheese.
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