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Wisconsin Cheese Chowder

Vegetable cooking spray
3 cups diced carrots
1 cup sliced celery
3/4 cup chopped green onions
4 cups peeled, diced round red potatoes (about 1-1/2 lbs.)
1 can (10-1/2 oz.) low-sodium chicken broth
1/3 cup flour
2 cups (2%) low-fat milk
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. ground nutmeg
3/4 cup Chablis or other dry white wine
3/4 cup (3 oz.) shredded Wisconsin sharp Cheddar cheese
1/4 cup (1 oz.) shredded Wisconsin Swiss cheese

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add carrots, celery, and green onions; sauté 8 minutes. Add potatoes and chicken broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Place flour in a bowl. Gradually add milk, blending with a wire whisk; add to pan. Stir in salt, pepper, and nutmeg; cook 2 minutes or until thickened. Add wine; cook 1 minute. Remove from heat; add cheeses, stirring until cheeses melt. Makes 6 servings.