2 White onions, thinly sliced
3 tb Butter
2 tb Chopped fresh parsley
2 Cloves garlic, finely choppe
2 Bay leaves
1/2 c Prosciutto or cooked ham
4 c Chicken Broth
3 c Water
1 ts Pepper
4 Potatoes, shredded
1/4 c 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.