Has anyone actually tried the vinegar trick? I gave it a shot last winter when I messed up a batch of potato soup. It just made the whole pot taste kinda sharp and weird, like sour salt. For me, adding a peeled raw potato to simmer for a while works way better, or if it's a creamy soup, just diluting it with more milk or plain broth. Maybe it depends on the type of soup you're making?

Guess the herbs are rebelling against our overpriced plant snacks.