These simple tips will teach you how to clean an immersion blender to keep it in top condition for years to come!
How to Clean and Care for an Immersion Blender
Updated on Oct. 03, 2024
Immersion blenders are one of the most versatile kitchen tools. From frothy milkshakes to smooth sauces, this device makes prep work easy. (Plus, it’s one of the few kitchen appliances that will cost you under $50!) Use these tips on how to clean an immersion blender to keep it in top condition.
How to Clean an Immersion Blender Super Quick
There’s an easy way to clean an immersion blender that’s actually kind of fun.
- After blending your recipe (like this creamy soup), fill a tall glass about three-quarters full with warm soapy water.
- Run the blender in the water for 10 to 20 seconds. If needed, empty and refill the glass and repeat. Presto! The immersion blender will be sparkling like new.
- Unplug the blender and dry with a paper or kitchen towel.
If you didn’t have time to clean the blender right away (it happens to the best of us!) and find yourself with stuck-on food, you have two options: Dishwasher or soak.
First, check the manufacturer’s instructions to see if the blender attachment is dishwasher safe. If it is, pop it on the top rack of the dishwasher. If your blender attachment is not dishwasher safe, soak it in warm water and then use the above method to clean it.
Be sure to check the blender body for any extra mess caused by splashes. With the blender unplugged, use a damp cloth to wipe off any food. Never run the blender body under water or submerge it.
What to Clean Occasionally
These hand blenders are a favorite tool of celebrity chefs so it’s no surprise they’ll be getting a lot of use in your home kitchen. About once a month check around the buttons and attachment point on the body of the blender for built-up grime.
Make sure your blender is unplugged and the blender attachment has been removed. Use a cotton swab dipped in soapy water to clean around these hard-to-reach areas.
Storage Tips
Storage is very important to keep a hand blender in like-new condition. Before storing the immersion blender, make sure each piece is completely dry. Moisture during storage can lead to mildew on your blender, which is not ideal for a clean kitchen.
Wrap the cord around the widest part of the blender handle before storing. When it is wrapped too tightly around a narrow surface small cracks can form where the cord bends. Be sure to store your blender in a place that is dust-free and away from excessive heat (like next to the oven) and water.
By following these simple care steps your stick blender will be ready to whip up these 40 recipes for years to come!
Slow-Cooker Butter ChickenI spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. —Shannon Copley, Upper Arlington, Ohio
Vegan Potato Leek SoupThis vegan potato leek soup uses starchy potatoes to thicken and create a creamy consistency, so there's no need to stir in cream at the end. Top with green onions, chives or your favorite vegan shredded cheese before serving. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pumpkin-Coconut SoupThai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
Easy Butternut Squash SoupWhen the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Slow-Cooker Creamy Cauliflower SoupI love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan
Pressure Cooker Nutty Apple ButterBeing a New England native, I love apple-picking season. Grab some apples and peanut butter to make this creamy PB&J riff. Dunk in sliced fruit or graham crackers, or spread it on a sandwich. —Brandie Cranshaw, Rapid City, SD
Cream of Asparagus SoupWe have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin
Apple GravyYou might want to make a double batch of this rich apple gravy. Yep, it's sensational with beef, but you've gotta try it on mashed potatoes, chops and roasted veggies, too. —Kathryn Conrad, Milwaukee, Wisconsin
Parsnip & Celery Root BisqueHere’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds. —Merry Graham, Newhall, California
Tomato SoupIf you're looking for the best tomato soup recipe, you've found it! Bursting with bright tomato flavor, this easy-to-make soup is the perfect partner for a gooey grilled cheese.
Rhubarb-Apricot Barbecued ChickenSpringtime brings back memories of the rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, Florida
Creamy Butternut Squash & Sage SoupI recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. —Nithya Kumar, Davis, California
Split Pea Soup with Bacon & CrabMany split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther—add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois
Split Pea SoupThis split pea soup is hearty and soul-warming, just the thing for a cold day.
Slow-Cooker Pear ButterThis is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. —Geraldine Saucier, Albuquerque, New Mexico
Butternut Squash and Carrot SoupI got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
Creamy Mushroom-Thyme SoupI pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! —Kristy Arnett, Stevenson, Washington
Slow-Cooker Butternut Squash SoupMake this comforting slow-cooker butternut squash soup recipe with ease. It requires just 20 minutes of prep time and offers leftovers that last the entire week.
Red-Eye Barbecue SauceI made this recipe for an assignment in culinary school—my first time making barbecue sauce. I have to say, it was the best barbecue sauce I had in a long time! The hint of coffee livens up the sweet barbecue sauce perfectly. —Evan Haut, Canton, Ohio
Black Bean SoupThis chunky black bean soup is packed with canned black beans, celery, onion, peppers and tomatoes. With protein, fiber and tons of flavor, it's as easy as it is filling and nutritious.
Roasted Cauliflower & Red Pepper SoupWhen cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
Spinach and White Bean SoupFor me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. —Annette Palermo, Beach Haven, New Jersey
Autumn BisqueI like cozy comfort soups that taste creamy—without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, California
Moroccan Cauliflower and Almond SoupThis soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
Loaded Potato-Leek SoupWhen I was a child, my mother made potato and onion soup because it was affordable and fast. I’ve trimmed the calories, but it’s still a comforting family favorite. —Courtney Stultz, Weir, Kansas
Spiced Sweet Potato SoupThis Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. —Lisa Speer, Palm Beach, Florida
Butternut Squash and Sweet Potato SoupCreamy butternut squash and sweet potato soup is chock-full of flavor, nutrients and warming ingredients. Easy to make, using just one pan and an immersion blender, it's the ideal soup for cold nights.
Summer Squash & White Bean SoupI love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. —Sara Hornbeck, Knoxville, Tennessee
Creamy Root Veggie SoupOn chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
Slow-Cooker Sweet Potato SoupI love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
Roasted Autumn Vegetable SoupRoasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
Mushroom & Broccoli SoupOne of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. —Maria Davis, Flower Mound, Texas
