In a small saucepan over medium heat, cook onion and garlic until tender.
Add celery, cauliflower, chicken broth, and bay leaf. Bring to a boil, reduce heat to a simmer and cook 15 minutes uncovered (until tender).
Remove bay leaf and discard. Mix in cream cheese. Use a hand blender to blend and thicken the soup. Pulse when blending to leave a few chunks for texture.
Taste and season with salt & pepper. Garnish and serve.
Notes
This recipe can be made ahead! Just leave out the dairy and then add and blend right before serving!
Use a hand blender for quick and easy blending. Fully immerse the head of the blender in the soup to avoid spatters!