Loaded Baked Potato Soup
Creamy potato soup topped with bacon, cheddar and spring onions
What it does well, and what it doesn’t
An immersion blender excels at turning cooked vegetables and liquids into a cohesive purée, smoothing sauces and gravies, and making stable emulsions such as mayonnaise-style dressings. Because the blade sits close to the food, it is also useful for smaller quantities that would rattle around in a large blender jug.
Its limitations are mostly about power and geometry. It will not usually produce the ultra-silky finish you get from a strong jug blender, especially with fibrous ingredients, and it cannot move ingredients around the way a food processor can. It also struggles with very thick mixtures unless you add enough liquid for the blade to circulate. If a recipe relies on crushing ice, grinding nuts to a paste, or making a very smooth nut butter, another appliance is typically a better fit.
Top picks in Immersion blender
Creamy Modern Barszcz (Polish Beetroot Soup)
Smooth beetroot soup finished with sour cream
Stilton and Broccoli Soup
Smooth broccoli soup finished with Stilton and double cream
Mercimek Çorbası (Turkish Red Lentil Soup)
Smooth Turkish red lentil soup with vegetables and lemon
Fava (Yellow Split Pea Purée)
Creamy Greek split pea purée topped with lemon and capers
Sopa de Plátano (Colombian Plantain Soup)
Smooth plantain soup finished with double cream and coriander
Common mistakes with a stick blender
The classic problem is splashing. Start with the head fully submerged, begin on a lower speed if you have one, and keep the blade end tilted slightly so it can draw liquid in without burping air. With hot soups, let the bubbling calm a little before blending so steam does not push liquid up the sides.
Lumps often come from blending too briefly or in the wrong vessel. A narrow, deeper container helps the blade pull ingredients through; a wide pan can leave pockets untouched. Over-blending is the other side of the coin: some mixtures turn gluey when the starch is worked hard, and herbs can go dull and bitter if they are blitzed for too long. Blend to the texture the recipe is aiming for, then stop.
All recipes in Immersion blender
Chicken Saag (Spinach Chicken Curry)
North Indian-style chicken saag simmered in a smooth, spiced spinach and yoghurt sauce
Vegan Palak Dal (Spinach and Lentil Soup)
Red lentil and spinach soup, lightly blended and finished with cumin, garlic and chilli
Saag Paneer (Spinach and Paneer Curry)
Blended spinach curry with spiced onion and tomato, folded through with paneer
Vegan Locro de Papa (Ecuadorian Potato Soup)
Vegan locro de papa is a creamy potato soup with beans and avocado.
Leek and Potato Soup with Smoked Mackerel
Blended leek and potato soup finished with crème fraîche and smoked mackerel
Saag Paneer (Spinach and Fresh Cheese Curry)
Saag paneer with a thick spinach sauce and warmed paneer cubes
Sarson ka Saag (Punjabi Mustard Greens)
Slow-cooked mustard greens blended coarsely, then tempered with ghee, garlic and spices
Tomato Soup with Crusty Bread
Blended tomato soup with onion, garlic and double cream, served with crusty bread
Leek and Potato Soup
Blended leek and potato soup with vegetable stock and double cream
Leek and Potato Soup with Cream and Chives
Blended leek and potato soup with double cream and a fresh chive finish
Light Mercimek Soup (Turkish Red Lentil Soup)
Silky Turkish red lentil soup with carrot, cumin, lemon and olive oil
Brazilian Caldo Verde (Kale and Sausage Soup)
Brazilian caldo verde with blended potatoes, shredded kale and slices of smoked sausage
Where to look next
Cooking method is a helpful companion here, because puréeing can be a finishing step for soups, sauces and dips, or part of an emulsion technique. Difficulty can also guide you towards recipes that need careful handling of hot liquids, straining or a particularly smooth finish.
Pan fry
Kiełbasa z Cebulką (Pan-Fried Sausage with Onion)
Pan-fried pork sausage served with soft, golden onions
Boil
Chicken Souvlaki Bowl
Chicken souvlaki served over rice with salad and tzatziki
No cook
Eton Mess
Eton mess with strawberries, whipped cream and crushed meringue
Simmer
Rosół (Polish Chicken Broth with Root Vegetables)
Clear Polish chicken broth simmered with root vegetables
Easy
Thai Iced Tea
Strong iced tea topped with sweetened condensed milk
Medium
Lomo Saltado Bowl (Stir-Fried Beef with Rice and Chips)
Lomo saltado bowl with beef, rice and chips
Easy
Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)
Potato gnocchi in gorgonzola cream with toasted walnuts
Medium
Jok (Thai Rice Porridge with Pork and Egg)
Thai rice porridge with minced pork, egg, ginger and spring onions
Frequently asked questions
Can I use an immersion blender in a non-stick pan?
It depends on the blender head and the pan. Metal guards can mark delicate coatings, so many cooks blend in a tall jug or use a pan with a more robust surface when possible.
Is an immersion blender the same as a hand mixer?
No. A hand mixer beats and whisks; an immersion blender cuts and purées with a blade. Some recipes can use either, but they create different textures.
Why isn’t my soup getting smooth?
Often it needs more blending time, a deeper container, or a little more liquid so the blade can circulate. Very fibrous vegetables may still benefit from straining if you want a velvety finish.
Can I make mayonnaise with an immersion blender?
Many recipes use an immersion blender for quick emulsions. The key is keeping the blade positioned so it draws oil in gradually, rather than dispersing it too fast to emulsify.
Do I need to let hot food cool before blending?
An immersion blender is commonly used with hot food, but steam and bubbling increase splashing risk. Work carefully, keep the head submerged, and avoid overfilling the vessel.
What’s a realistic alternative if I don’t have one?
A countertop blender can purée very smoothly, but you may need to blend in batches and vent the lid for hot liquids. For some soups, a potato masher gives a deliberately coarse texture.
Think ‘blend in place’
If a recipe asks you to purée part or all of a mixture, an immersion blender is often the most direct route. Choose it for hot soups and quick emulsions; choose a jug blender or processor when you need more power, more movement, or a very fine finish.
