Rhonda's Potato, Gruyere Cheese & Spinach Soup

1/4 cup butter
1 large onion, chopped
1 large celery, chopped
1/4 cup whole wheat flour
1/2 cup light cream
1/2 cup gruyere cheese, grated

3 cups water (or chicken broth)
1/2 cup Wood Family Vineyards Chardonnay
1 tsp salt
1 tsp pepper
2 cups cubed potatoes
1 cup chopped spinach
(canned, frozen or fresh)

Melt butter in large saucepan, add onion and celery.
Cover and cook over low heat for 5 minutes, stir once.
Blend in flour.

Add water, wine, salt, pepper, potatoes, cover and simmer 20-25 minutes until potatoes are tender.
Add spinach, cream and cheese.
Simmer uncovered 2 minutes.

Great when paired with
2004 Wood Family Vineyards Chardonnay
“Para Mas Amigas”