Onion and potato soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | White onions, thinly sliced | |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Chopped fresh parsley |
| 2 | Cloves garlic, finely choppe | |
| 2 | Bay leaves | |
| ½ | cup | Prosciutto or cooked ham |
| 4 | cups | Chicken Broth |
| 3 | cups | Water |
| 1 | teaspoon | Pepper |
| 4 | Potatoes, shredded | |
| ¼ | cup | Grated Romano cheese |
Directions
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.