The easiest way to fix overly salty soup

Adding too much salt is a common mistake when making soup, and almost everyone has made it at some point. The simplest solution is to add more liquid to the pot to dilute the saltiness: water, more broth (as long as it's unsalted), or a dairy product like milk, sour cream, or plain yogurt. In creamy soups, adding cream diluted with water also helps. Plant-based dairy substitutes work just as well.

It's best to add the liquid in small amounts and taste as you go, so as not to over-dilute the rest of the dish. If there's too much liquid, you can use a thickener, which will also absorb some of the excess salt. Since adding liquid may require adjusting other seasonings, it's best to wait until you have the salt level under control.

Another way is to increase the amount of soup: add extra portions of the other ingredients or even double the recipe. This eliminates excess salt and results in a larger pot. If you have a small family, leftover soup can be shared with a neighbor or friend.

Some cooks claim that a whole, peeled, raw potato added to the pot absorbs some of the salt. Wolfgang Puck suggests leaving it for about 30 minutes and removing it before it's fully cooked.

Ideally, of course, you should salt well from the start. Add the salt gradually and taste frequently, keeping in mind which ingredients already contain salt. Broths and canned vegetables can contain hidden sodium, so it's best to use low-sodium or unsalted versions. Draining and rinsing canned goods before adding legumes or other canned products reduces their salt content.