In a large pot, heat 2 tablespoons of oil over medium heat. Add one diced onion and 3 minced garlic cloves, sautéing for about 3-4 minutes until the onion is translucent and fragrant.

Add in 4 cups of frozen hash browns and 4 cups of broth to the sautéed mixture. Stir well to combine.

Increase the heat slightly until the mixture reaches a gentle boil, then reduce it to a low simmer. Cover the pot and let it simmer for about 30 minutes.

Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a traditional blender, leaving some chunks for texture.

Stir in 1 cup of cream or milk, heating the soup through on low heat without boiling.

Taste the soup and adjust seasoning with salt, pepper, and any herbs desired. Serve hot, garnished with shredded cheddar cheese if desired.