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.