Title: Onion and Potato Soup
Categories: Soup
Yield: 4 Servings
| 2 | | White onions, thinly sliced |
| 3 | tb | Butter |
| 2 | tb | Chopped fresh parsley |
| 2 | | Cloves garlic, finely choppe |
| 2 | | Bay leaves |
| 1/2 | c | Prosciutto or cooked ham |
| 4 | c | Chicken Broth |
| 3 | c | Water |
| 1 | ts | Pepper |
| 4 | | Potatoes, shredded |
| 1/4 | c | Grated Romano cheese |
Cover and cook onions in butter in 4 Qt 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. Slow-simmering soup is enriched with diced prosciutto and freshly
grated Romano cheese.