When you taste your soup, you may feel it is too salty. This happens from time to time to everyone. Add a peeled potato to your soup. After fifteen minutes, remove it. The potato will soak up any excess salt. It tastes pretty good later, too, as it has soaked up some of the flavour of the mixture.

 Save the rinds from wedges of parmesan cheese then stash in the freezer. Add to simmering soups and stews to add unbelievable depth of flavour.

 Keep all your veggie cut-offs to make stock…you will save lots of money. Never boil your soup. Simmering keeps the flavours intact.

Add salt toward the end of cooking time rather than at the beginning; you’ll lose flavour the longer it cooks.

To absorb soup fat, place a piece of lettuce on the surface of soup, then remove and discard it.

If you like creamed soups but need to watch your calories, you can substitute your heavy cream with a combination of a quart of cold water, two cups of powdered milk and a half can of evaporated milk. Try incorporating mashed potatoes (dry) in your soup to make it nice and creamy; you can also use as a thickener.