Making Store-Bought Soup Baby-Friendly

In the winter I used to make a lot of soup but now that I have 2 small mouths to feed (one of which is very picky) I will often buy soups in a box. Or Amy's canned soups. As I've discussed before, many soups are very high in sodium. This is a real problem because our collective taste buds are being trained to equate salty with flavourful. There are a number of ways to cut back on the sodium: watering down the soups, cooking them with slices of potato which will absorb the salt, adding in extra vegetables. But when the baby and I are sharing a bowl for lunch, I find the quickest way of cutting the sodium is to add plain yogurt. The soup becomes creamier and less salty all at once. Those who know me know that I abhor low-fat anything, so I am talking about regular plain yogurt, at leas 3%, but 5% and up is even better.