Title: Onion & Potato Soup
Categories: Soup Vegetable
Yield: 4 Servings
| 2 | | Onions-white, thinly sliced |
| 3 | tb | Butter |
| 2 | tb | Parsley fresh-chopped |
| 2 | | Garlic cloves-chopped fine |
| 2 | | Bay leaf |
| 1/2 | c | Prosciutto-diced or 4 oz coo |
| 4 | c | Chicken broth |
| 3 | c | Water |
| 1 | ts | Pepper |
| 4 | | Potatoes-shredded |
| 1/4 | c | Romano cheese-freshly grated |
Cover and cook onions in butter in 4-quart Dutch oven over medium-low heat
10 minutes. Stir in parsley, garlic, bay leaves and prosciutto. Cook,
uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining
ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer
30 minutes, stirring occasionally. Remove bay leaves. Top each serving with
cheese.