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As far as I have seen through my experiments, many enzymes including amylase do not denature until they are above 212°F. If in fact the OP boiled his soup, which is not common to do except in the very early stages of creating a stock, than perhaps all of the amylase was destroyed. It is also...

Vinegar.

Plus, there's always botchulism ;) I reread your post and see you mention amylase and its breakdown of starches..... Amylase is present in grains, wheats, saliva etc....

You're certainly not a dummy.....but you are dwelling on yeast as the anaerobic agent where in this case I'm discussing the enzyme amylase. Likely scenarios do indeed include sitting for longer then 4 hours....as well as being in a pressurized environ after having the lid slapped on. Lets say...

ahh the wonders of chemistry ;)

This question was asked years ago, but my mother had the same question for me......the answer simply lies in the potatoes. Potatoes are high in carbs (complex sugars) and starch. This is why potatoes are used to make Vodka! The sugars, in this case, reacted with the amylase found in the grains...