Onion & potato soup (zuppa di patate e cipo

4 Servings

Ingredients

Quantity Ingredient
2 eaches Onions-white, thinly sliced
3 tablespoons Butter
2 tablespoons Parsley fresh-chopped
2 eaches Garlic cloves-chopped fine
2 eaches Bay leaf
½ cup Prosciutto-diced or 4 oz coo
4 cups Chicken broth
3 cups Water
1 teaspoon Pepper
4 eaches Potatoes-shredded
¼ cup Romano cheese-freshly grated

Directions

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

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