In a pan combine stock and broccoli and bring to a boil. Cook until the broccoli is tender.
In another pot melt butter.
Add celery, onion and garlic to melted butter and cook for about 5 minutes or until onions soften.
Add in flour, stir well. This will form a roux. Reduce heat and cook for about 5-7 minutes.
Add in chicken broth and broccoli to roux and use an immersion blender to get desired consistency.
Add in 1/2 and 1/2 and cheese. Mix until cheese is melted.
Add in sundried tomatoes
If soup is too thick, thin with additional chicken broth.
Serve hot and garnish top with crisp bacon.