A hearty western twist on the newly famous and well loved hamburger soup!
3 cups chicken broth
1 large russet potato, peeled and cubed
1 pound ground beef
salt and pepper, to taste
3/4 cup BBQ sauce, divided
about 6 sliced of bacon, cooked until crispy and crumbled
16 ounces velveeta cheese
1/2 teaspoon celery salt
1/2 cup white onion, diced
8 8 onion rings, cooked (click [url:1]HERE[/url] for my favorite homemade oven baked onion rings)
Add chicken broth to a large soup pot. Add cubed potatoes and allow to simmer about 15 minutes or until potatoes are easily pierced with a fork.
While potatoes are simmering, add ground beef (seasoned with salt and pepper to taste) and 1/2 cup barbecue sauce to a large bowl. Mash sauce and meet together. Transfer to a large pan or nonstick skillet sprayed heavily with cooking spray and cook, stirring throughout, until meet is browned and no longer pink. Drain liquid from pan and set meat aside.
When potatoes are tender, add velveeta cheese and stir until cheese is melted. Stir in bacon (reserve some for topping), celery salt, onion, and remaining 3 tablespoons barbecue sauce.
Allow to simmer 5-10 minutes longer to allow flavors to marry well. Lastly, pour soup into serving bowls and top with onion rings and extra crumbled bacon. Enjoy!