Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids) or use
an immersion hand blender.
Using
an immersion hand blender or a counter-top blender puree the veggies.
With
an immersion hand blender or regular blender, puree about 2/3 of the soup, so that the soup has a creamy base with some corn, potato and carrot chunks.
The second time, I used
an immersion hand blender - far faster and more wieldy, for anyone experiencing the same issue.
;) A high - speed blender can give an extra smooth, beautiful texture, but I used
an immersion hand blender for years, making soups like these, before taking the high - speed plunge.
* To puree soup: I prefer to use
an immersion hand blender.
Chop them up as finely as possible (you could even use
an immersion hand blender if you'd like).
Tip: If you like a smoother broccoli cheddar soup without chunks of veggies, pour small batches into a blender after step 5 (before adding cheese) or use
an immersion hand blender until desired consistency is reached.
Next, stir the lye - water into your soapmaking oils using
your immersion hand blender.
If you like a more creamy soup use
an immersion hand blender and puree it before serving.