In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.

Add the minced garlic and cook for 1 minute more.

Stir in the frozen hash browns, mixing well with the onions and garlic to combine.

Add the chicken or vegetable broth to the pot. Bring the mixture to a simmer over medium-high heat.

Once simmering, add salt, black pepper, thyme, and paprika. Stir well to incorporate all the flavors.

Lower the heat to medium and let the soup cook for about 20 minutes, allowing the hash browns to soften and the flavors to meld.

Stir in the milk and heavy cream, if using. Heat through without boiling.

For a smoother texture, use an immersion blender to blend the soup directly in the pot or transfer portions to a blender. Blend until desired consistency is reached.

If you prefer a cheesy soup, stir in the shredded cheese until melted and combined. Adjust seasoning based on preference.

Serve hot, garnished with fresh green onions or chives for an extra touch of flavor and color.