I'm lactose intollerant but I love this spicy sausage and potato soup. The recipe uses 1 cup of heavy cream and without it the soup is rather thin and seems watery. I saw on one site substituting butter and milk which for me would be margarine and soymilk in place of cream. Other suggestions that I'm not as confident would come out right were yogurt and coolwhip. Any ideas how to make the soup creamier while avoiding using milk products unless they are soy?