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Cook ground beef: Heat olive oil in a large Dutch oven over medium-high. Add ground beef, and cook, stirring often, until meat crumbles, about 3 minutes. Stir in onion, celery, and garlic, and cook, stirring often, until beef is no longer pink and vegetables are tender, about 4 minutes. Drain mixture well, and return to Dutch oven.
Add broth and potatoes: Stir in chicken broth and potatoes, and bring to boil over medium-high. Cover, reduce to medium-low, and simmer until potatoes are tender, 8 to 10 minutes.
Make flour mixture: Melt butter in a nonstick skillet over medium-heat. Whisk in flour, and cook, whisking constantly, until flour is lightly browned, about 2 minutes.
Add flour mixture to beef: Stir flour mixture into beef mixture; bring to a boil over medium. Reduce heat to low, and simmer, stirring occasionally, until thickened, about 6 minutes.
Add cheese and seasonings: Stir in cheese, milk, Dijon, salt, and pepper; stir until cheese melts, about 1 minute. Serve soup topped with Sesame Seed Bun Croutons, chopped tomatoes, and chopped pickles.
Preheat oven to 400°F. Toss together bun pieces, oil, and salt. Spread in a single layer on a rimmed baking sheet, and bake in preheated oven until crispy and lightly browned, about 8 minutes.