I made a soup from a few leftover ham bones & a chicken carcass and it is REALLY salty, altho I didn't add any salt to it myself.

Is there anything I can do to reduce or remove some of the salt taste? I've heard about adding raw potato to the soup, but I don't have any in the house. If that is the solution, though, I will pick a couple up tomorrow. Any ideas?

I never seem to be able to buy the 'salt sucker' potatoes I've heard so much about, so I just add more unsalted broth. Seems to work, and you won't have any of the dreaded potatoes in your house.

It's pretty salty.. I've already tried adding water.

Like Fiona, the potato thing never worked for me. I second her advice to add enough unsalted stock to make it palateable. Or, it might be best to just trash it. It's usually more trouble trying to fix things and you would end up with a lot of stock.

Karen

Well, it became a moot point this morning, as I discovered that I'd left the big pot of soup (broth, ham, chicken, cabbage, turnip etc - I had cleaned out my freezer, you see) out on the stove all night.. sheesh. Soooo, I threw it out. Didn't want to take any chances.

I've just been searching the net for a way to prevent the saltiness the next time (if there is a next time) and what I've come up with (courtesy of http://the.earth.li/~neve/recipes/mum-lentilsoup.html ) is:

"... you have to watch out that the meat is not too salty as this can make the soup too salty, always check the taste of the liquid before you start making the soup, and try soaking the ham for a few hours before cooking it in fresh water as this should remove some of the salt."

The only question I'm left with is... what liquid are you checking the taste of "before you start making the soup".. lol I think to be safe, you'd just have to soak it in fresh water before doing anything, but I'm also thinking that you'd have way less flavour, too I should mention that I had 2 or 3 ham bones with meat clinging to them in my soup. Perhaps with just 1, this wouldn't have been an issue.

Jean, I agree with you, just one ham bone and save the rest for later. It's just so salty that it permeates everything, I do love the stuff though!