Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | White onions, thinly sliced |
| 3 tablespoons | Butter |
| 2 tablespoons | Chopped fresh parsley |
| 2 \N | Cloves garlic, finely choppe |
| 2 \N | Bay leaves |
| ½ cup | Prosciutto or cooked ham |
| 4 cups | Chicken Broth |
| 3 cups | Water |
| 1 teaspoon | Pepper |
| 4 \N | Potatoes, shredded |
| ¼ cup | 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.