Cook onion and garlic in a small saucepan over medium heat 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 and using a hand blender pulse in the soup a few times to thicken the mixture. I like to pulse but leave a few chunks for texture.
Taste and season with salt & pepper. Garnish and serve.