In a large pot over medium heat, add a drizzle of olive oil and toss in 1 diced onion and 3 minced garlic cloves. Sauté for 5-7 minutes until onions are translucent and fragrant.

Pour in 4 cups of chicken or vegetable broth, followed by 3 cups of frozen hash browns. Season generously with salt, pepper, and optional herbs. Stir well to combine.

Increase heat to bring the soup to a gentle boil, then reduce it to low heat to simmer. Cover and cook for 30-35 minutes until hash browns are tender.

For a smoother consistency, use an immersion blender in the pot or carefully blend portions in a standard blender.

With the desired texture, return pot to low heat and stir in 1 cup of heavy cream. Heat through for about 5 minutes without boiling.

Ladle soup into bowls and garnish with cheddar cheese and green onions. Serve hot.