Place a large Dutch oven over medium heat and add the ground beef.
Cook the beef thoroughly, breaking it apart with a wooden spoon until browned; remove and set aside.
Add avocado oil to the same pot, then sauté the onion, carrots, and celery until softened.
Stir in the garlic, smoked paprika, Italian seasoning, and salt, cooking until fragrant.
Sprinkle the flour over the vegetables and stir constantly for one minute to create a roux.
Slowly pour in the beef or chicken broth while whisking to avoid lumps.
Add the diced potatoes and bring the mixture to a simmer until the potatoes are tender.
Return the cooked ground beef to the pot.
Reduce heat to low and stir in the shredded cheddar cheese and half and half until smooth and creamy.
Garnish with chives and turkey bacon crumbles before serving.