Ingredients
1 medium tart apple, peeled and finely chopped
¾ cup diced peeled Yukon Gold potato
⅓ cup finely chopped yellow onion
¼ cup thinly sliced celery, plus leaves for garnish
¼ tsp salt
¼ tsp dried sage
pinch of paprika, preferably hot Hungarian
freshly ground pepper to taste
14 oz reduced-sodium chicken broth
3 Tbsp reduced-fat sour cream
Directions
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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 2 Total
- Calories 190 12%
- Calories from fat 72 10%
- Total Fat 8gm 4%
- Saturated Fat 2gm 17%
- Monounsaturated Fat 4gm 8%
- Sodium 411mg
- Total Carbohydrates 25gm
- Fiber 3gm
- Protein 5gm
- Cholesterol 12mg 3%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
