Chicken, Potato, and Cheese Chowder

• 2 medium russet potatoes, peeled and sliced (about 1 pound)
• 12 yellow onion, sliced
• 1 celery, sliced
• 1 (14 1/2 ounce) can low sodium chicken broth
• 12 teaspoon salt (to taste)
• 14 teaspoon dried marjoram
• fresh ground pepper
• 1 12 cups whole milk
• 1 cup cubed cooked seasoned chicken
• 1 cup shredded monterey jack cheese
• 3 tablespoons chopped fresh parsley
• paprika, for sprinkling on top

1. In a large soup pot set over medium heat, cook the vegetables, broth, and seasonings, covered, until the vegetables are tender, about 20-30 minutes.
2. With a wire whisk, break up the potatoes until chunky.
3. Stir in the milk, chicken, and cheese and cook until the cheese is melted, about 1 minute; taste for seasoning and adjust.
4. Serve in bowls sprinkled with parsley and paprika.
5. **May add 3 strips cooked, crumbled bacon with the chicken.

russet potatoes, yellow onion, celery, chicken broth, salt, marjoram, fresh ground pepper, milk, chicken, shredded monterey jack cheese, parsley, paprika

Taken from www.food.com/recipe/chicken-potato-and-cheese-chowder-466355 (may not work)