I know the chief difference between light and heavy cream is the amount of fat in it. What I'm wondering about is the flavor. The fat will give it texture, but I'm not sure that in a soup it would make that much of a difference. When I'm searching for substitutions online the answer is along the lines of "Sure! Just use that ____ instead!" but that's not exacty what I'm asking for. High cholesterol runs in my family and I very much would like to use a lighter cream when possible, but that isn't always possible. I don't always have it, and I'm not in a position to run out and get some, like just now when I had a pot on the stove and it's late at night.
So the question is, will the flavor be the same if I use, say, a 1:2 substitution for heavy to light cream. That is, can I use half as much and still get the same flavor?
This is a general question, but if you want a specific example, I was making a potato, kale and sausage soup.
Also, know that I make my soups more like stew, with very little in the way of "free" liquids.