In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onions and cook until they become translucent.
Stir in the minced garlic and continue cooking for 1 to 2 minutes until fragrant.
Add the frozen diced hash brown potatoes and mix well.
Next, add the broccoli florets, chicken broth, half and half, salt, pepper, onion powder, and paprika to the pot.
Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes, stirring occasionally.
Stir in the instant mashed potatoes until the soup becomes smooth.
Remove the pot from heat, then add the shredded cheddar cheese.
Stir until the cheese has completely melted.
Serve hot and enjoy!