Onion and potato soup

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.

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