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Oh shoot! I Made this soup far too salty! Better start over right? wrong! no need to throw out a perfectly good, slightly salty batch of soup when the solution is much easier than you may think. theres really only one solid thing you can do to make this a better situation. and that my friends is to peal and cut a potato into large chunks or leave it whole depending on the soup you are making. unless you want potato in it, its best to keep it whole, so its easier to remove later. simple heat the soup to a basic simmer stiring constantly, and well drop in the old spud. that spud over the period of about 5-10 mins that its in there will soak up a large amount of that salty flavor, leaving you with a basic soup once again. more salt might actually be needed at the end after removing the spud, he might just soak up more than you wanted. its always good to taste the soup about every 5- 10 mins...giving you a good idea of just how far along it is. this also works great for stocks!

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