1 lb. lean ground beef 1/2 lb bacon, browned and crumbled 1/2 pkg. shredded frozen hashbrowns 1 onion 1 can of chicken broth 1/2 lb. Velveeta cheese, cut in chunks 1 c. milk
Brown ground beef with onion. Drain. Cook hashbrowns in chicken broth in a saucepan. Cook until tender. Add beef and crumbled bacon to hashbrown mixture. Add milk. Stir in Velveeta cheese. Stir until all the cheese is melted and the soup is hot.
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