Beer Cheese Soup with Veggies

• Cooking Spray
• 3 cups diced carrots
• 1 cup slice celery
• 3/4 cup chopped green onions
• 4 cups peeled, diced round red potatoes (about 1 1/2 pounds)
• 1 can low sodium chicken broth
• 1/3 cup flour
• 2 cups Milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• 3/4 cup Wisconsin beer
• 1 1/2 cups shredded Wisconsin Sharp Cheddar cheese
• 1/2 cup shredded Wisconsin Swiss cheese

1. Coat a large pot with cooking spray and place over medium high heat until the pot is hot.

2. Add carrots, celery, and green onions and cook for 8 minutes stirring occasionally.

3. Add potatoes and chicken broth and bring to a boil.

4. Once the soup is boiling, reduce the heat and simmer for 25 minutes or until the vegetables are tender.

5. Place flour in a bowl. Gradually add milk while whisking with a wire whisk. Add to pot.

6. Stir in salt, pepper, and nutmeg.

7. Cook 2 minutes or until thickened.

8. Add the beer, cook 1 more minute.

9. Remove from heat, add cheeses, stirring until the cheeses are melted.