Onion and Potato Soup

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.