Brown ground beef in a pan, drain grease and set aside.
Peel and dice potatoes into small chunks.
In a large saucepan melt 1 tablespoon of butter over medium heat. Add diced onion and cook for a few minutes until tender.
Add chicken broth, potatoes, and spices and bring to a boil.
Reduce heat and simmer for 10 minutes until potatoes are tender.
In a small pot melt remaining 3 tablespoons of butter. Add flour and mix together for a couple minutes until you have a nice rue.
Add rue to soup, bring to a boil and cook for 2 minutes, stirring occasionally.
Reduce heat to low. Add cooked beef, milk, cheese, sour cream, and hot sauce. Cook and stir until cheese melts.
Serve with extra shredded cheese and optional bacon bits.
