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.
Store soup in airtight container and it will last up to five days in the refrigerator. You can also freeze it for up to three months. Be sure and cool the soup completely before freezing.Thaw overnight in the refrigerator or put frozen soup in a sauce pan on the stove top and warm over low heat, stirring often.To blend soup use an immersion blender or if you prefer an even smoother soup use a high speed blender.