Step 1: Prepare Your Ingredients

1. Peel and dice the potatoes into small cubes. If using fresh hash browns, shred them and set aside.
2. Chop the onion and mince the garlic.

Step 2: Sauté the Base

1. In a large pot or Dutch oven, heat 2 tablespoons of butter or olive oil over medium heat.
2. Add the chopped onions and garlic, sautéing until they are soft and fragrant, about 3-4 minutes.

Step 3: Cook the Hash Browns

1. Add the hash browns to the pot and cook for about 5 minutes, stirring occasionally, until slightly crispy. This step enhances their flavor and texture.

Step 4: Simmer the Soup

1. Stir in the diced potatoes, followed by 4 cups of broth. Make sure the potatoes are fully submerged.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 5: Blend for Creaminess

1. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
2. Slowly stir in 1 cup of heavy cream or milk, mixing thoroughly.

Step 6: Season to Taste

1. Add salt, pepper, garlic powder, and onion powder to taste. Adjust the seasoning as needed.

Step 7: Garnish and Serve

1. Ladle the soup into bowls and top with your favorite garnishes, such as shredded cheese, crispy bacon, green onions, or sour cream.
2. Serve hot with a side of crusty bread or crackers.