In a large pot over medium- high heat add the chopped bacon, occasionally stirring until it is almost finished cooking. Add the diced onion, celery and mushroom, stir to combine with the bacon pieces and allow to cook until the vegetables start to soften, and the bacon is fully cooked. Remove from the pot and set aside.

Add the ground beef to the pot and cook until it is fully browned, and no pink is visible. Drain the grease and add the ground beef, bacon and sauteed vegetables back into the pot. Add chicken stock and stir to combine. Over medium heat, bring to a boil and add the potatoes. Cook the potatoes until they are fork tender. Add heavy whipping cream and the Velveeta cubes, reduce heat to low and stir occasionally.

In a small pot add butter and allow it to melt. Once melted add flour and stir constantly, allowing to cook for 2-3 minutes until it is bubbly. Add this mixture to the pot of soup and stir to combine until all the Velveeta has melted and the soup has thickened. Serve & Enjoy!