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!