In a large pot, heat a splash of oil over medium heat. Once the oil shimmers, add diced onion and sauté for about 5 minutes until it turns translucent.

Stir in minced garlic and sauté for another minute, allowing it to release its delightful aroma.

Add frozen hash browns to the pot, stirring well to combine. Pour in broth until everything is covered and bring to a gentle simmer. Cook uncovered for about 25 minutes, or until the hash browns are tender.

Reduce the heat and stir in the cream. Sprinkle in salt, pepper, thyme, and paprika, and let it simmer for an additional 5 minutes.

Using an immersion blender, blend the soup until it reaches your desired level of creaminess.

Ladle the soup into bowls and garnish with your choice of cheese, bacon, or green onions.