Making soup is the best kind of kitchen alchemy: You start with a few humble ingredients and wind up with a gem. That’s why we love improvising with Susie Middleton's formula for puréed vegetable soups (issue #97, pp. 62-69). Her recipe calls for a 4- to 5-quart Dutch oven, we like this enamel one from Lodge. It's available online for $166.15 at BakeDeco.com.
Another pot we like is the All-Clad 4-quart stainless saucepan, available at the Cooking.com for $184.95.