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.