All you have to do is peel a potato and drop it into the pot. Allow the potato to simmer in the soup for about 15-20 minutes. As the potato cooks, it will absorb some of the excess salt from the soup.

In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes.

Wolfgang Puck and Mario Lopez are teaching you how to make a creamy chestnut soup that will warm you up all winter long. He’s also pairing it with a winter salad with crunchy apples perfect for ...