I recently broke down and bought a KitchenAid immersion blender. This is great for making pureed soups because it avoids transferring multiple batches of hot soup to a food processor or blender which basically messes up lots of pots, bowls, and blending devices.
Here's the first recipe I made with it.
2 celery ribs, finely chopped
1 cauliflower, cut into 1-inch florets
3 TBS unsalted butter
3 cups chicken broth
1 cup milk
4 oz crumbled blue cheese
1/2 cup light cream or half-and-half
1/4 tsp white pepper
1/8 tsp salt
Purée cauliflower mixture with immersion blender and return to a simmer. (Alternatively, transfer to a blender or food processor in two batches.) Add cheese, cream, pepper, and salt and cook over low heat, whisking, until cheese is melted and soup is smooth, about 1 minute.
Lower fat milk and cream can be used as desired.