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 can reduced-sodium chicken broth
3 tablespoons reduced-fat sour cream

Directions
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.

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