Is this soup actually spicy?
It is more of a warm, cozy heat than a set-your-mouth-on-fire situation, but cayenne strength varies a lot by brand and freshness. If you are heat-sensitive, start with 1/4 teaspoon, simmer a few minutes, then add pinches until it hits your sweet spot. You can always add more. You cannot un-add it.
Can I use sweet potatoes instead of russets?
You can, but it becomes a different soup. For that classic potato soup texture, stick with russets or Yukon Golds. If you want to swap, do half sweet potatoes and half Yukon Gold so it still feels creamy and not overly sweet.
How do I keep potato soup from getting gummy?
Two keys: do not boil it aggressively once the potatoes are tender, and do not over-blend. A potato masher gives you creaminess without turning the starch into paste.
What if my soup tastes too sweet?
Add a pinch more salt, a small splash of apple cider vinegar, or a squeeze of lemon. Acid pulls sweetness back into balance fast.
What if it is too spicy?
Stir in a little more dairy (milk, sour cream, or even a spoonful of plain yogurt). You can also add more mashed potato to mellow the heat.
How can I keep the smoky flavor without bacon?
Easy. Use butter for sautéing, then lean on smoked paprika, a tiny splash of liquid smoke (start with a few drops), or sautéed mushrooms for that savory depth. Finish with sharp chives or green onions so it still tastes like a complete meal.
