On medium high heat in a large thick-bottom stock pot, cook bacon pieces until crispy. Remove from pot with a slotted spoon and set aside.
Keeping the heat on medium, saute onions, celery and mushrooms in the bacon grease, stirring occasionally until tender.
Add garlic, red pepper flakes and basil.
Add arrowroot starch and quickly stir to coat vegetables with the flour. The flour should slightly cook.
Add ½ cup of broth, continuing to stir to create a thick consistency (approximately 5 minutes)
When everything is uniform, add remaining broth and potatoes. Bring to a boil, reduce heat and simmer until potatoes are fully cooked.
Stir in sour cream and the cooked bacon and combine well.
Season with additional salt and pepper to taste. Garnish with curly parsley.
Nutrition Information
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