Ingredients
- 4 potatoes
- 4 dutch oven over low heat
- 2 garlic (cloves)
- 2 bay leaves
- 3 c water
- 4 c chicken broth
- 1/2 c prosciutto
- 1/4 c romano cheese (grated)
- 3 tb butter
- 2 tb parsley (chopped fresh)
- 1 ts pepper
- 2 slices onions (white)
cheese. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese.
