I just made an expensive, time consuming, giant pot of shrimp bisque. And I over-salted it.

Actually.... this recipe over-salted it. Because I followed it to a tee. It's not inedible. Just so salty. Underneath it, I can tell it tastes good! Is there anything I can do to knock that salt down?

ETA: I don't have a potato on me, so I started diluting slowly with water and added a touch of sugar and it's starting to taste better!