In a large pot, bring chicken broth to a rolling boil.

Reduce heat, add in hash browns

Simmer, covered, for 10 minutes or until potatoes are nice and tender

Remove from heat

Using a potato masher, thoroughly mash up the hash browns to create a creamier texture. If you like your potato soup perfectly creamy, pour soup mixture into a blender and blend well. Otherwise, the small chunks of hash brown pieces give it a nice texture.

Stir in DairyPure Heavy Cream and 1/2 of the shredded cheese

Cut a hole in the top of each loaf and pour soup into the bread bowl. Top with additional cheese

You can season with salt and pepper to taste, but I've found that using full-flavored chicken broth eliminates the need for adding salt

You can also add additional toppings to your potato soup, such as bacon bits, crackers, dried chives, etc.