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Blending soup and mashing potatoes

A spinning blade does not fix hard vegetables.

Blending soup and mashing potatoes
AI-generated illustration · Serving suggestion, not a photograph of a tested recipe. Squash and carrot soup with cumin

Test vegetables before choosing the tool

A spinning blade does not fix hard vegetables. Test several pieces and continue cooking if needed. Remove some stock and keep it to adjust consistency after the first blend.

Match the vessel to hot food

Use a tall vessel with a stick blender and immerse the head before starting. Switch off before lifting. For a closed blender, follow its instructions for hot liquids, maximum level and venting.

Choose for the texture

Vegetable soup can be blended briefly. Mash potatoes with a masher or fork: intense blending can make them gluey. Add warm liquid gradually; loosening is easier than removing an excess.

Related recipes

Plan equipment and serving

These notes complement the recipes: equipment and available space can prevent two dishes from cooking together.

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Recipe times and equipment constraints
RecipeTotal including waitingWaiting includedEquipment to preparePlanning detail
Squash and carrot soup with cumin50 min0 minSaucepan · BlenderWeigh the prepared flesh: a whole squash includes peel and seeds.
Leek and potato soup45 min0 minSaucepan · BlenderBlend only as much as needed: overworking potato can make the texture gluey.
Mashed potatoes with milk40 min0 minSaucepan · ColanderAvoid a blade blender, which can make mash elastic. The amount of milk also depends on the potatoes.