3 cups diced carrots
1 cup thinly sliced celery
3/4 cup chopped green onions
4 cups peeled red potatoes, cut in 1/2-3/4" chunks
1 10 1/2-ounce can chicken broth
1/3 cup flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/2 cup dry white wine, optional
1/2 cup Wisconsin Sharp Cheddar or Bacon cold-pack cheese, broken up
Coat a deep Dutch oven or stock pot with cooking spray. Heat over medium-high. Add carrots, celery and green onions. Sautee, stirring often, about 8 minutes.
Add potatoes and chicken broth; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Meanwhile, place flour in a bowl. Gradually add milk, whisking until smooth. Add milk mixture to pan and stir well. Add salt, pepper and nutmeg. Cook 2 minutes or until thickened. Add the wine and cook 1 minute.
Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).