Thanks for the link, TA.  I made leek and potato soup the other day but have my own way of making it creamy without increasing the fat content.  I use half stock and half skimmed milk as the liquid part of the soup.  Once the veg are cooked I cool the soup slightly then stir in a good quantity of skimmed milk powder slaked in water.  May not be everyone's choice but we like it.  I shall look at the Flora site for further ideas.