Onion & potato soup (zuppa di patate e cipo
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Onions-white, thinly sliced |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Parsley fresh-chopped |
| 2 | eaches | Garlic cloves-chopped fine |
| 2 | eaches | Bay leaf |
| ½ | cup | Prosciutto-diced or 4 oz coo |
| 4 | cups | Chicken broth |
| 3 | cups | Water |
| 1 | teaspoon | Pepper |
| 4 | eaches | Potatoes-shredded |
| ¼ | cup | Romano cheese-freshly grated |
Directions
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. /Betty Crocker