In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.

Add the chopped onion and minced garlic to the pot, cooking until the onion is soft.

Stir in the diced carrots and chopped celery, and cook for a few minutes until they begin to soften.

Pour in the beef broth, and bring the mixture to a boil.

Reduce heat and let it simmer for about 20 minutes.

Stir in the heavy cream and cream cheese until fully melted and incorporated.

Season with salt, pepper, and dried thyme to taste.

Serve hot.