Add butter, onions, and garlic to stock pot.

Saute on medium high heat until onion begin to turn translucent.

Reduce heat to medium low. Add bacon crumbles and flour. Saute another 5 minutes. Looking for flour to develop a light golden brown.

Add cream and stir constantly to form a bechamel sauce. Add salt, pepper, and thyme. Bring to simmer annd cook about 5 minutes.

Stir in chicken broth and blend until smooth.

Add potatoes, celery, and carrots. Raise heat back to medium high and bring to a low boil.

Simmer about 10 to 15 minutes until potatoes are not quite fork tender.

Add broccoli and cook about 10 more minutes until vegetables are tender.

Reduce heat to low and stir in cheese until smooth.