Onion & Potato Soup

      2 ea Onions-white, thinly sliced
      3 tb Butter
      2 tb Parsley fresh-chopped
      2 ea Garlic cloves-chopped fine
      2 ea Bay leaf
    1/2 c  Prosciutto-diced or 4 oz coo
      4 c  Chicken broth
      3 c  Water
      1 ts Pepper
      4 ea Potatoes-shredded
    1/4 c  Romano cheese-freshly grated

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.


Yield: 4 Servings