Ingredients

• 2 teaspoons canola oil
• 1 medium tart apple, peeled and finely chopped
• 3/4 cup diced peeled Yukon Gold potato
• 1/3 cup finely chopped yellow onion
• 1/4 cup thinly sliced celery, plus leaves for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon dried sage
• Pinch of paprika, preferably hot Hungarian
• Freshly ground pepper, to taste
• 1 14-ounce c reduced-sodium chicken broth
• 3 tablespoon reduced-fat sour cream

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Cooking Directions

Step 1

Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.

Step 2

Transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.