Heat a large Dutch oven or heavy-bottomed pot over medium heat.
Add ground beef and cook until browned, breaking it apart with a spoon.
Remove beef with a slotted spoon, leaving drippings, then add avocado oil.
Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
Stir in garlic, smoked paprika, Italian seasoning, and salt, cooking for 1 minute.
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly whisk in the broth, ensuring no lumps form.
Add the potatoes and browned beef back into the pot, bringing to a simmer.
Cook for 15-20 minutes until the potatoes are fork-tender.
Lower the heat, stir in the half-and-half, and then gradually add the cheddar cheese until melted and smooth.
Serve immediately, garnished with fresh chives or crispy turkey bits.