How to remove salt from powdered soup mix? Sometimes I carry powdered soup mix (Knorr/Maggi) when I travel but they are way too salty. Is there an efficient and simple chemical process to lower the salt content?

I know sodium is super soluble and is hard to remove by precipitation, but is there a work around to perhaps only dissolving the salt and take them out? Thanks!
Peel and thickly slice several potatoes and cook these in your soup. Remove them when they have softened. They will absorb the salt while cooking.

You can use this method if you accidently add too much salt to stews or sauces (normally this becomes apparent when reducing.)

The removed potatoes can be discarded or used in another meal, maybe mashed.