If you want soups to be thicker AND creamier, add cream. Seems pretty straightforward. I’m not a huge cream guy, cuz honestly, heating up dairy (besides melting cheese) seems kinda weird to me from a food safety standpoint. But love a good, creamy soup. It’s a real struggle.
But if you’re a crossroads, maybe in a white room, and you’re trying to cook up a strange brew, give cream a shot (those were all Cream song titles, you millennials).