IRREVERSIBLE MISTAKE? NOT WITH JULIA CHILD’S TRICK! The Soup Is Almost Ready. You Taste It and… It’s Too Salty! Don’t Worry, There’s a Super Simple Trick That Can Save It

2. Add a Raw Potato (The Classic Trick)

You may have heard this one before.

Place a peeled, whole potato into the soup and let it simmer for 10–15 minutes. The potato absorbs some of the liquid — and with it, some salt.

While it doesn’t “magically pull out all salt,” it can slightly reduce the intensity and help rebalance the flavor.

Remove the potato before serving.

This trick works best when:

• The soup isn’t extremely salty

• You catch the mistake early

3. Add Dairy for Creamy Soups

If your soup is creamy (like potato, mushroom, or tomato cream soup), adding:

• Heavy cream

• Milk

• Plain yogurt

can soften and mellow salty flavors.

Dairy adds fat, and fat helps round out sharp tastes — including saltiness.

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