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“Posted in response to a request; I haven't tried it and it looks a little fussy, but I'm sure it will taste delicious.”
1hr 10mins
4 quarts

Ingredients Nutrition


  1. In a large, heavy stock pot, melt butter over low heat.
  2. Add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes.
  3. Add chicken stock and wine to stock pot and stir, then stir in the asparagus and herbs and spices, including garlic; turn heat up to medium or medium-high and bring to a boil.
  4. Boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat.
  5. Stir in milk, then cream cheese, then shredded cheeses; slowly heat, stirring continuously, to dissolve cheese.
  6. Keep at a simmer but DO NOT allow soup to come to a rolling boil.
  7. When all cheese has dissolved, remove from heat and fish out the bay leaf and discard.
  8. Whisk in water as needed to yield exactly 4 quarts.
  9. Taste; more salt may be necessary.
  10. Serve immediately, or reheat very gently to serve.

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