IT DID. I forgot to mention I used a tablespoon of dry sherry in it too. Yes, the flavor was very rich and complex. I've learned that if your puree a potato [preferably a gold/yellow potato] in your soups, you get the creamy texture/look of cream but without all the stuff you don't want.

And I'm sure people everywhere are screaming but a potato is high in carbs! Well yeah, it is. But if you've got ONE potato with the skin on for an entire POT of soup? I think you're okay on carbs. ;-)

It is extremely low fat. Depending on the broth you use [btw, since you told me about better than bullion i haven't used anything else ever] and how much oil you roast your veggies with it's essentially fat free.