Help! I put too much salt in my soup. Now what do I do?

Cut up a potato into big chunks (like halves or quarters) and stick it in there for a bit. That should absorb the salt.

You can cut up a potato and put it in. It wil absorb some of the salt and then you can take it out.

(As you can see, we’ve all done this!)

<————-bad cook it’s wrecked. sorry.

A little brown sugar will neutralize some of the salt.

You can try adding more liquid to dilute the added salt.

If that thins it too much, dice a potato finely and when cooked, purée it.

Just cooking a potato in it and taking it out later may work if it’s only a little too much salt. But the problem is that it’s rather inexact.

Diluting a little, tasting, and diluting more if necessary gives you more control over the process and the ability to fine tune it.

Since this is a cream type soup rather than a broth type, it’s easier to thicken it back up as many cream soups routinely add pureed potatoes as a normal part of the recipe.

If you have them on hand, you could also use potato flakes a little at a time until desired thickness is reached.

I don’t cook, but I take Chemistry and Biology at school. The potato will definitely work. We’ve actually done this before… ha ha.

Don’t listen to any of these people! Instead, I suggest you cut up a potato and cook it in the soup.

Uuuuuhhhh…

@MissAnthrope i gave you a “ga”. don’t despair. you are the original, the one, the only.

That odd shuffling sound you hear is me dancing around going, woop woop.

quick add pepper! lots of pepper!... wait

Dial in for pizza.

Don’t laugh. That’s my solution for most cooking mishaps. I suck at cooking.

Add more soup! Quick! Time is of the essence!

Was the soup saved?!?

Yes! inquiring minds want to know

Did you put a potato or two in it? And did it work? If it didn’t, what did you have for dinner?

Alas, no potato. But will save the soup for tomorrow and cook w/ a potato then. Will the potato trick still work the next day? Stay tuned…

Yes, the potato will work the next day.

And next time put in less salt.

You add more soup to the soup, in some cases.

The potato advice is good.

It is always better to add salt gradually, and stir it in well before tasting.

Slightly under salted is preferable and allows your diners to season their soup with more salt to suit their own tastes.

Excess salt is rough on your kidneys and can be a contributor to high blood pressure.

If you already knew all that, maybe someone else did not.

Happy cooking!

Okay, potato is boiling in soup now…It’s been cooking for about 30 minutes, and no significant change yet in the saltiness of the soup. How long do I have to cook it?

If there is still that much salt, either you used too little potato or the soup is beyond salvaging.

Using only a potato is not effective if it’s very oversalted. All by itself It doesn’t work nearly as well as most expect.

You’re going to have to dilute it with something such as cream or evaporated milk, water, or even another batch of soup without any salt at all.

If it were me, I would use either water or evap. milk and then use pureed potato to thicken it back up. No need to dump it out. Just thin it out.