Preparing the Potatoes and Soup

• 1). Wash the potatoes or equivalent root vegetable and cut out any sprouting eyes with a pointed knife, such as a paring or chef's knife. Also cut out any diseased spots and green spots.
  
  
• 2). Peel the potatoes and rinse again under cold water.
  
  
• 3). On the cutting board, slice the potatoes into 1/4-inch thick slabs.
  
  
• 4). Bring the soup to a gentle boil.
  
  

Removing Salt From the Soup or Stock

• 1). Add one medium potato or equivalent root vegetable to the soup or stock, for every 2 qts. of liquid.
  
  
• 2). Boil for five minutes, covered.
  
  
• 3). Gently remove the potatoes with a fork or tongs. These can be consumed safely or discarded according to preference.
  
  
• 4). Lower heat and taste carefully as the soup will be hot. If necessary, repeat process with fresh potatoes or add more liquid as required to achieve proper taste and consistency. The potatoes will remove some salt and some liquid each time.