Title: Onion & potato soup (zuppa di patate e cipo
 Categories: Soups, Vegetables, Family
      Yield: 4 Servings
 
      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.  /Betty Crocker