@lje62 I also use mine to make cauliflower puree. I simmer/steam the florets in a few tablespoons of stock and throw in a peeled garlic clove. When soft all blends beautifully in the pot with the stick blender, and of course you can add a little cream or whatever suits your fancy. 
BTW, I’ve never had an issue with scratching the bottom of pots. Do some models actually do that?
On all immersion blenders I have looked at, the blades are physically restricted from touching the container. Just take a look at the blade construction and you will see that the blades operate inside a “guard.” It is possible that some cheapo blenders or poorly designed ones have unprotected blades.
I grabbed the Costco one a few years ago, $30 and then took off a $10 coupon, it’s great, has the whisk for egg whites and whipped cream and is all in all, quite handy