In a large Dutch oven or stockpot, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain off any excess grease and set the beef aside.

Add olive oil to the same pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables begin to soften.

Stir in the minced garlic, dried mustard powder, and smoked paprika. Cook for another minute until fragrant.

Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 1-2 minutes to create a roux. This will help thicken the soup.

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.

Add the diced potatoes and undrained diced tomatoes to the pot. Return the cooked ground beef. Stir everything together.

Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Pour in the half-and-half (or milk), Worcestershire sauce, and Dijon mustard. Stir well. Bring the soup back to a gentle simmer, but do not boil.

Remove the pot from the heat. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese is completely melted and incorporated into the soup. Do not boil the soup after adding the cheese, as it can cause it to separate.

Taste and season with salt and black pepper as needed. Serve hot, garnished with crumbled bacon, diced pickles, green onions, and extra shredded cheese, if desired.