No matter when you crave a bowl, one of the biggest issues that can ruin the entire meal is when it's over-salted. You might think an over-salted pot of potato soup is absolutely done for - but there's actually an ingredient already in the pot that can reset the issue. All it should take is more potatoes.
The reason an extra spud or two can resolve the salty situation is that the starch will absorb some of the liquid and the salt that it contains. The trick works for any type of soup, and you would typically remove the salt-soaked spuds after they've done the job.
To try the potato trick, you'll want to wash, peel, and cut your additional potatoes. This will allow for more surface area on the new batch of spuds to reach more of the soup and absorb the salt; match the cuts already in the pot if you want to keep them in there.
If you keep them in and the potatoes make your soup too thick, use water or unsalted stock to thin out the consistency. If you're craving potato soup now, consider this classic potato leek soup recipe that's pureed for a creamy consistency.
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