In a large pot over medium heat, add a splash of oil and sauté one diced onion and three minced garlic cloves for 5–7 minutes until the onion is translucent.

Stir in a generous amount of frozen hash browns, allowing them to cook together for about 3–4 minutes.

Pour in 4 cups of gluten-free broth and bring to a boil, then reduce to a simmer for 20 minutes.

Use an immersion blender to puree the soup until smooth, or mash with a potato masher for a chunkier texture.

Gradually stir in 1 cup of milk or cream and heat over low for another 5 minutes.

Taste and adjust seasonings with salt, pepper, and herbs, then serve hot garnished with your choice of toppings.