Default Troubleshooting Steps

Troubleshooting a Bad Batch of Soup

• Too salty: Add a peeled potato or extra liquid (water, unsalted broth) to dilute. Remove potato before serving.

• Too bland: Add acidity (lemon juice, vinegar), salt, herbs, or umami boosters (soy sauce, miso, Parmesan).

• Too greasy/oily: Skim the top with a spoon or blot with paper towels; refrigerate and remove solidified fat if possible.

• Too thick: Thin it out with broth, water, or a complementary liquid (like milk or cream, depending on the soup).

• Vegetables/meat undercooked: Continue simmering; cut ingredients smaller next time for even cooking.