Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering. Season steak cubes with salt and pepper, sear until browned on all sides for about 6–8 minutes. Remove steak and set aside.

In the same pot, add diced onion and sauté until softened (about 3 minutes). Add minced garlic, stirring for another minute until fragrant.

Return the seared steak to the pot, adding diced potatoes, sliced carrots, and diced celery. Sprinkle in thyme and mix well.

Pour in 6 cups beef broth, bring to a rolling boil on high heat. Allow flavors to meld as the soup bubbles.

Reduce heat to low, cover pot, and simmer for 20-25 minutes until vegetables are tender.

Stir in 1 cup of heavy cream, adjusting seasoning with salt and pepper. Heat through for another 5 minutes.

Ladle soup into bowls, garnish if desired, and serve with crusty bread.