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Rinse the leeks under running water, trim off the roots, and remove the outer leaves. Slice them into thin rings. Peel and finely chop the garlic.
In a large pan, heat the olive oil over high heat. Add the ground meat and cook, stirring frequently, until browned and crumbly. Reduce the heat to medium, add the sliced leeks, and cook for about 5 minutes, stirring occasionally. Add the chopped garlic and cook for another minute.
Pour in the vegetable broth, stir well, and bring to a gentle boil. Reduce the heat to medium-low and let simmer for 10 minutes.
Stir in the cream cheese until fully incorporated, then add the grated cheese. Continue to simmer, stirring occasionally, until the cheese has completely melted into the soup.
Season with nutmeg, and salt and pepper. Serve immediately.