Using an Immersion Blender – and a soup recipe!

If you’ve been trying to decide whether or not you need to buy an immersion blender or if it will be just another rarely used space-waster in your kitchen, I hope this post helps.

Last year around this time, I received an email from CSN stores (now asking if I’d like to do a review or giveaway. I knew right away what I wanted! Remember what I said a few days ago about not being afraid to ask a company for what you’d like? I’m so glad I took my own advice!

I’d been eyeing an immersion blender for a few months, but just wasn’t sure if I’d use it often enough to justify the purchase when I already had an upright (albeit rickety) blender.

CSN (Wayfair) offers just about everything you can imagine for the home – and the $40 they gave me to spend was perfect for the blender and shipping. I can honestly tell you that I doubt I would have gotten more use out of another single item on their site – even a more expensive one!

We use our immersion blender (A Cuisinart Smartstack) almost daily! Hubby works out 3-4 days a week and loves to use it to make protein shakes. We eat blended soups about once a week. (Here’s an example.) And there are tons of other uses like homemade mayo, smoothies, salad dressing, pasta sauces, etc.

The blender we own comes apart with the push of a button, so it’s easy to transfer to the sink when we’re done with it, and it’s super-simple to clean! We either wash it quickly by hand, or put the blade in the dishwasher with the silverware.

In fact, I put my upright blender away about six months ago and have only thought of it once!

If you haven’t used one before, you are probably curious to see one in action right? Wish granted!

I took a short video of the process I go through regularly to make our fave soup. I’ve also shared the recipe for the soup below. (Just three frugal ingredients! And as a St. Pattrick’s Day bonus – it’s GREEN!) Enjoy!

Easy “Cream of” Broccoli Soup


4 cups chicken stock, veggie stock, or water
1lb frozen broccoli
10 or so red potatoes, or 3(ish) russet potatoes
salt & pepper to taste (optional)


Cut potatoes into pieces small enough to boil quickly. I cut my red potatoes in quarters. Peeling russet potatoes (if you use those instead) is completely optional – we don’t always bother.
Combine all ingredients in a large pot. If the stock doesn’t completely cover the potatoes and broccoli, add enough water to cover.
Boil for 30-45 min or until broccoli & potatoes are soft.
Blend with immersion blender until smooth.
Add salt & pepper if you’d like. Voila!

We eat this soup plain (or with bread & butter as shown), but if you’d like to make it more substantial, consider adding diced pre-cooked sausages at the end (after blending).

**Note** If you’d never made chicken stock on your own and would like to learn, read this excellent post from Kitchen Stewardship about making your own broth/stock. It’s so worth it both financially and in the superior flavor!

Do you use an immersion blender? What is your favorite way to use it?

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset. Here’s hoping I win one of the fabulous prizes they are giving away (as you can see from the video – I could use a new stock pot)!!

This is also linked up to Successful Saturdays.

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  1. ohhh this looks SO good!!
    Thank you for linking over at successful saturdays!

  2. Looks great! Following from Blogalina!

  3. I love my immersion blender….got it for $1.00 at the Salvation Army :-) score!

    Recipe sounds delish too!

    (Just reading through some of your posts to get to know you. Following from RFM/Mastermind group)


  1. […] Easy Cream of Broccoli – Broccoli is one of our favorite veggies to grow in our garden.  And in this post at Raising The Barrs you’ll also find tips on using an immersion blender.  I never thought I’d like an immersion blender until I found one for $1 at the Salvation Army.  Bought it, loved it, miss it, can’t wait to replace it! […]

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