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Onion & Potato Soup
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Rating: 3.8/5 (20 votes cast)

Meal Type: Side Dish, Lunch, Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 353
% Daily Value**
Total Fat 14g
21%
Saturated Fat 8g
13%
Unsaturated Fat 0g
Cholesterol 44mg
15%
Sodium 1061mg
44%
Total Carbohydrate 43g
14%
Dietary Fiber 3g
13%
Sugars 6g
Protein 17g
Vitamin A  10%Vitamin C  45%
Calcium  21%Iron  8%
Potassium  28%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Onion & Potato Soup

Date Added: July 18, 2015

Ingredients:

2 White Onions thinly sliced
3 tablespoons Butter
2 tablespoons Fresh Parsley chopped
2 Garlic cloves finely chopped
2 Bay Leaves
1/2 cup Prosciutto or Cooked Ham
4 cups Chicken Broth
3 cups Water
1 teaspoon Pepper
4 Potatoes shredded
1/4 cup Romano Cheese grated
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Directions:

1. Cover and cook onions in butter in 4 Qt Dutch oven over medium-low heat 10 minutes.

2. Stir in parsley, garlic, bay leaves and prosciutto.

3. Cook, uncovered, over high heat 5 minutes, stirring frequently.

4. Stir in remaining ingredients except cheese. Heat to boiling.

5. Reduce heat. Cover and simmer 30 minutes, stirring occasionally.

6. Remove bay leaves. Top each serving with cheese.

7. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Potato, Poultry, Cheese, Garlic, Beef, Onion allergies.
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