wisconsin cheese chowder

when summer ends my soup cravings appear. this is a nice quick week night version from quick & tasty recipes

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 3  cups  diced carrots
• 1  cup  sliced celery
• 3 1⁄2 whole  sliced scallions
• 4  cups  diced  red potatoes, peeled
• 1  can chicken broth (10 oz)
• 1⁄2 cup flour
• 2  cups milk
•  salt, pepper to taste
• 1  dash  of fresh ground nutmeg
• 3⁄4 cup dry white wine
• 3⁄4 cup cheddar cheese, shredded
• 3⁄4 cup swiss cheese, shredded
•  cooking spray

Directions

1. spray a dutch oven with cooking spray place over medium heat and add carrots, celery, scallions and saute until softened add potatoes and chicken broth bring to boil, cover and simmer for 25 minutes until potatoes are soft place flour in a bowl, add milk and blend with a whisk, add to pot season with salt, pepper, nutmeg add white wine cook for a minute to blend flavors.
2. remove from heat, add cheeses stirring to melt.