A-ha! Guess what fixed the heat? Sauerkraut! I added half a cup, cold from the fridge, and let the soup simmer on even lower for a bit, and that did the trick. Made it nice and tangy, to boot. I threw in a few teaspoons of the juice, too. The potato did not help that much, even after simmering over an hour. PS – yes, I could have diluted it or added more broth, but all the broth I’m not using is in my freezer right now.
