Heat the butter in a soup pot over medium heat. Add the onion and garlic and saute until the onion is soft & translucent. Add the cabbage and carrots and cook until the veggies are tender. Remove the veggies from the pot and set aside.

Add the ham bone, white beans, water, and bay leaf. Bring to a boil, reduce heat to medium low, cover and simmer for 1 1/2 – 2 hours or until the beans are tender. Remove the bone from the pot and pull off any lean meat from the bone, discarding any fat.

Add the veggies to the pot. Cover and cook for 5 – 10 minutes to let the flavors meld. Take about 1 cup of the veggies (with some juices) from the pot and put in a blender cup with the cream cheese, gorgozola and milk. Blend until smooth, then pour back into the pot. Add the ham and wild rice and cook until hot. Enjoy!