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In a large pot, over medium heat, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and salted butter.
Once the butter has melted allow the soup to cook for 20 minutes or until the hash browns are soft and easily pierce with a fork. Stir the soup frequently during the cook time to make sure it's not burning or sticking to the bottom of the pot. You can also cover the pot with a lid to help it cook faster. Turn down the heat if needed.
Stir in the shredded cheese, sour cream, salt, and pepper until combined well and the cheese is melted.
Serve immediately with all your favorite potato soup toppings.