1 lg. onion, finely chopped
4 fresh button mushrooms, sliced
2 tsp. olive oil
4 1/2 c. peeled and thinly sliced potatoes
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can chicken broth
1/2 c. buttermilk
1 tbsp. cornstarch
2 slices cooked bacon (chopped)
1 tbsp. fresh basil or 1 tsp. dried basil
1/4 c. light sour cream

Cook onion and mushrooms in hot oil over medium high heat until onion is tender and light brown. Add potatoes, beef broth, chicken broth. Bring to boiling; reduce heat, cover and simmer 30 minutes or until potatoes are tender.

In a small bowl stir together buttermilk and cornstarch; stir into broth. Stir in bacon and basil. Cook and stir until thickened. Cook and stir for 2 minutes more. Top each serving with sour cream.