2 t canola oil
1 md tart apple, peeled and finely chopped
3/4 c diced peeled Yukon Gold potato
1/2 c finely chopped yellow onion
1/4 c thinly sliced celery, plus leaves for garnish
1/4 t salt
1/4 t dried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper to taste
1 14-ounce can reduced-sodium chicken broth
3 tb reduced-fat sour cream
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.
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.
Per serving: 190 calories; 8 g fat (2 g sat, 4 g mono); 12 mg cholesterol; 25 g carbohydrate; 5 g protein; 3 g fiber; 411 mg sodium; 182 mg potassium.
Nutrition bonus: Vitamin C (30% daily value).