Ingredients

• 3 teaspoons olive oil, divided
• 6 green onions, chopped
• 4 cups sliced celery with leaves (about 1 pound)
• 4 cups low-salt chicken broth
• 12 ounces white-skinned potatoes (about 2 medium), peeled, cut into 1-inch pieces
• 1/4 teaspoon celery seeds
• 3 tablespoons whipping cream
• 3/4 cup 1/3-inch cubes sourdough baguette (about 1 1/2 ounces)
• 2 tablespoons plain nonfat yogurt
• 1 teaspoon minced fresh tarragon plus 6 sprigs for garnish

Instructions

1. Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.
2. Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 tablespoons whipping cream. Season to taste with salt and freshly ground black pepper.
3. Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.
4. Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs and serve immediately.