I switched from a jug type to an immersion blender when my last jug died and find the immersion a lot handier. I don't really follow recipes with soups, just make it up as I go. Mushroom soup is a mainstay - onion and garlic softened in butter, mushrooms cooked down with a little olive oil, vegetable stock, parsley and a splash of cream to finish. Stilton & Broccoli is always good at this time of year - sweated onion cooked, broccoli cooked in a little vegetable stock (retain some stock for blending), melt in some roughly chopped Stilton (don't need masses) - the supermarkets always seem to reduce Stilton after Christmas. Home made Houmous, butter bean based dips etc.