Step 1: In a large pot or Dutch oven, sauté the diced onion and garlic over medium heat until translucent and fragrant.
Step 2: Add the frozen hash browns and chicken broth to the pot. Increase heat to high and bring the mixture to a boil.
Step 3: Once boiling, reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender and starting to break down.
Step 4: Stir in the softened cream cheese until fully incorporated and melted. Use a whisk if necessary to ensure no lumps remain.
Step 5: Add the heavy cream and shredded cheddar cheese. Stir continuously until the cheese is melted and the soup is thick and creamy.
Step 6: Season with salt and pepper to taste. Serve hot, topped with bacon bits and green onions.