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In a large pot over medium heat, cook bacon until crispy. Transfer to a paper-towel lined plate. Add onion, celery, and carrot to pot and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. Season with salt and pepper.
Stir in mustard, broth, and diced tomatoes. Bring to a simmer, and let cook about 10 minutes. Lower heat and stir in cheese, half and half, and flour. Cook until the cheese has melted and soup is thickened, about 15 minutes.
Serve with bacon, cheese, pickles, and sesame seeds.