Soups & Stews
This Jason's Deli Irish Potato Soup copycat recipe delivers the restaurant's signature creamy, rustic depth without relying on a blender—just a few simple techniques and quality ingredients.
The secret lies in slow-cooked potatoes that break down into a velvety texture while simmering, combined with rich broth and a touch of cream for that signature smoothness.
I've replicated the dish exactly as I remember it from my visits, where every spoonful felt like a warm hug on a chilly day.
What sets this recipe apart is its hands-off approach—no pureeing required—while still achieving that creamy consistency Jason's Deli is known for. The soup builds flavor through gentle simmering, where onions, garlic, and herbs infuse the broth before the potatoes take center stage.
A sprinkle of sharp cheddar at the end adds that signature tangy bite that makes it unforgettable. The result is a soup that's hearty enough to satisfy a crowd but simple enough for a weeknight dinner.
The beauty of this copycat version is how it captures the restaurant's essence without shortcuts. You'll end up with a pot of soup that's restaurant-quality—thick but not heavy, rich but not greasy, with just the right balance of savory, creamy, and slightly tangy flavors.
The aroma alone will have everyone gathering around the table, and the first bite will confirm you've nailed it. Perfect for cold evenings or as a comforting meal any time of year.
Once you try this version, you'll never settle for anything less than the real deal. The instructions are straightforward, the ingredients are easy to find, and the result is pure comfort in a bowl. Let's get started on recreating this classic.
Ingredients for jason's deli irish potato soup copycat
Pantry staples plus a few fresh touches—everything you need for restaurant-quality Irish potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 ½ whole | Diced medium-fine for even cooking |
| Garlic Cloves 🧄 | 4 cloves | Minced for deep flavor infusion |
| Russet Potatoes 🥔 | 3 lb | Peeled, cut into 1-inch chunks |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred for balance |
| Heavy Cream 🥛 | 1 cup | Full-fat for signature richness |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, aged for tangy bite |
| Butter 🧈 | ½ cup | Unsalted, cubed for even melting |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for warmth |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening, not pureeing |
| Apple Cider Vinegar 🍎 | 1 tbsp | For subtle tangy depth |
The potatoes are the star, so pick Russet—they break down beautifully. Costco or Trader Joe's usually have them pre-peeled if you're short on time, but peeling yourself gives you control. For the broth, low-sodium is key—you'll add plenty of salt later. I always grab Swanson or Pacific Foods brands; they're reliable. The sharp cheddar? Kraft 2% or Cabot are my go-tos—they've got that perfect tang without being too overpowering. Fresh thyme makes all the difference here, but dried works in a pinch at one-third the amount.
No heavy cream? Half-and-half plus a splash of milk gets you close. Short on sharp cheddar? Parmesan mixed with mild cheddar adds complexity. The apple cider vinegar might seem odd, but it's what gives that signature tangy bite—Bragg or Texas Pete are both great. For the butter, don't skip the unsalted kind; you're controlling the salt level yourself. The flour is just for thickening, not for pureeing—this soup gets its creaminess from slow-cooked potatoes, not blending. If you're worried about lumps, whisk it into the cold cream first before adding to the pot.
This soup tastes even better the next day—trust me on that. Keeps for 5 days in the fridge, and freezes beautifully for 3 months. I always make a double batch because it disappears fast. Store leftovers with a tight lid to keep the surface from forming a skin. For serving, a sprinkle of extra cheddar and a swirl of cream on top makes it feel extra special. The aroma alone will have your whole house gathering around the table.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss chopped onions, garlic, and potatoes into a pot with broth, then let them simmer until tender. No fancy steps, no mess, and honestly? That’s all it takes for something this good.
- Creamy Garlic Hug: The heavy cream and roasted garlic cloves? Chef’s kiss. It’s rich but not heavy, with that perfect balance of savory and smooth—like a warm blanket for your taste buds.
- Leftovers That Don’t Suck: Between us, most soups turn sad after day two. Not this one. The potatoes stay creamy, the broth stays flavorful, and I’ve reheated mine three times without a single complaint.
- Budget-Friendly Luxury: Russets are cheap, broth is cheap, and a splash of cream makes it feel fancy. I’ve fed my whole family (plus a neighbor) for under $10—no guilt, all satisfaction.
Step-by-step instructions for Jason's Deli Irish potato soup copycat recipe
Here's how to recreate that signature creamy, rustic depth without a blender in sight.
Sauté the Aromatics for Deep Flavor
Melt the 0.5 cup butter in a large Dutch oven over medium heat. Add the 1.5 whole yellow onions that you've diced medium-fine and cook for 8-10 minutes until they're soft and translucent, stirring occasionally. This slow cooking process ensures they caramelize just enough to build flavor without browning.
Add the 4 cloves garlic cloves that you've minced and cook for 30 seconds until fragrant—don't let it brown, or you'll get bitter notes. Stir in the 0.25 cup fresh thyme leaves and 2 whole bay leaves, letting them infuse into the onions for 1 minute. This aromatic base forms the flavor foundation of the soup.
Build the Soup Base with Potatoes and Broth
Add the 3 lb russet potatoes that you've peeled and cut into 1-inch chunks to the Dutch oven. Pour in the 6 cups chicken broth and bring everything to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer uncovered for 20-25 minutes until the potatoes are fork-tender and easily pierced with a knife.
Here's the thing—don't stir constantly. Let the potatoes cook gently so they absorb the broth's flavors without breaking apart. You'll know they're ready when a knife slides in easily and the edges start to soften. This step ensures your potatoes will be creamy without needing blending.
Thicken and Add Creamy Elements
Remove the 2 whole bay leaves and stir in the 2 tbsp all-purpose flour, mixing well to coat the potatoes. Cook for 2-3 minutes until the flour absorbs into the mixture and the soup begins to thicken slightly. This step creates a natural, rustic thickening without any gummy texture.
Add the 1 cup heavy cream and 1 tbsp apple cider vinegar, stirring gently to combine. The vinegar adds a subtle tang that mimics the depth of the original recipe, while the cream creates that signature velvety texture. Let the soup simmer for 5-7 minutes until it reaches your desired consistency—it should coat the back of a spoon but still be easy to stir.
Finish with Cheese and Seasoning
Reduce heat to low and stir in the 1 cup shredded sharp cheddar cheese until fully melted and smooth. Season with 1.5 tsp salt and 0.5 tsp black pepper, tasting as you go. The cheese should melt completely into the soup, creating a rich, cheesy depth that's characteristic of the original recipe.
Let the soup sit off heat for 5 minutes before serving. This resting period allows the flavors to meld together and ensures the cheese melts evenly. The result should be a creamy, comforting soup with rustic depth—just like you'd find at Jason's Deli, but made entirely from scratch in your own kitchen.
Pro Tips For Making Jason'S Deli Irish Potato Soup Copycat
- PEEL POTATOES AFTER COOKING: Russets hold their shape better raw, but peeling them after boiling saves time and keeps the texture creamy—not waxy. Drop them in whole, peel while still hot (the skins slide off like magic), then mash or cube. I used to peel first, and the soup always turned out gummy. Trust me, this is the thing that matters most.
- SAUTÉ ONIONS LOW AND SLOW: Skip the rush—cook those yellow onions on medium-low for 10-12 minutes until deep golden, not browned. Burnt onions make the soup bitter, and you’ll end up masking their sweetness later. Sounds weird, but it works: let them caramelize gently, and the flavor will carry through the whole dish.
- STRAIN THE BROTH: Use a fine-mesh sieve or cheesecloth to strain the chicken broth before adding it to the pot. Jason’s Deli version is silky, not gritty, and this step removes any stray bits that’ll make your soup feel heavy. I was skeptical until I tried it—now I can’t go back.
- TEMPER THE CREAM: Warm the heavy cream separately over low heat until it’s just steaming, then whisk it into the hot soup. Cold cream curdles like a science experiment gone wrong, and you’ll end up with a lumpy mess. Do this last, and your soup will stay velvety smooth—no future self will thank you more.
Make-ahead tips for this jason's deli irish potato soup copycat
Double the Batch
This soup is a crowd-pleaser, so I always make a double batch—12 cups of broth and 6 lbs of potatoes—when feeding a group. Use a large stockpot (I prefer All-Clad) or a 6-quart Dutch oven to accommodate the extra volume.
The flavor actually improves when made in larger quantities because the potatoes have more room to break down gently. 💪
Freezer-Friendly Prep
Portion the soup into quart-sized freezer bags or glass Pyrex containers, leaving 1 inch of headspace for expansion. Label each container with the date—this soup keeps for 3 months without losing its creamy texture.
When ready to reheat, thaw overnight in the fridge before warming on the stovetop. This method preserves the potatoes' velvety consistency better than quick-thawing.
Garnish Like a Pro
Before serving, I always sprinkle each bowl with 2 tbsp shredded sharp cheddar and a drizzle of heavy cream for that restaurant-style presentation. For extra flair, add a pinch of freshly cracked black pepper and a thyme sprig on top.
The contrast between the creamy soup and the crisp garnishes makes it feel like a special occasion. 🌟
Reheating Perfection
For stovetop reheating, warm the soup over medium-low heat for 10-15 minutes, stirring occasionally. If it thickens too much, add 2-3 tbsp warm broth to restore the original consistency.
Avoid microwaving—it can create a skin on top and break down the potatoes' texture. For leftovers, I reheat just enough for the meal to keep the soup at its best.
Make-Ahead Timeline
Here’s my foolproof schedule: Prep the ingredients the night before (30 minutes), then assemble and simmer the soup the next day (45 minutes). The flavors meld beautifully overnight in the fridge, making it even more delicious.
If you’re short on time, you can even par-cook the potatoes (simmer for 15 minutes), then refrigerate and finish cooking later—just add 5 extra minutes to the simmering time.
Storage Secrets
Store leftovers in an airtight container with a splash of broth on top to prevent a skin from forming. I cover the surface with plastic wrap pressed directly onto the soup, then refrigerate.
This keeps the texture smooth and the flavors intact for up to 5 days. When reheating, always stir gently to redistribute the cream and cheese evenly. ❄️
Nutrition facts
Frequently asked questions
Why does this recipe avoid blending the soup?
This copycat version achieves creamy texture through slow-cooked potatoes that naturally break down while simmering. The 20-25 minute simmer at medium-low heat transforms the potatoes into a velvety consistency without pureeing, just like Jason's Deli's original. Blending can make the soup gluey, while this method keeps it rustic and restaurant-quality.
Can I substitute heavy cream with something lighter?
For a lighter version, use half-and-half plus 2 tbsp milk—it'll still be creamy but slightly less rich. For a dairy-free option, try full-fat coconut milk (add 1 tbsp lemon juice to balance flavors) or cashew cream (blend soaked cashews with water). The texture will be different but still comforting. The key is adjusting the liquid to maintain soup consistency.
What's the secret to getting that signature tangy flavor?
The apple cider vinegar (1 tbsp) is the game-changer—it mimics the subtle acidity that makes the restaurant version stand out. If you don't have it, use 1 tsp lemon juicestrong> or a pinch of mustard powder. The vinegar also helps balance the richness of the cream and cheese. Don't skip it—it's what makes this soup taste authentically like Jason's!
How do I fix soup that's too thick or too thin?
For too thick soup, stir in 2-3 tbsp warm brothstrong> until smooth. For too thin soup, mix 1 tbsp cornstarch with 1 tbsp cold water**, stir into the soup, and simmer for 2 minutes. Never add flour directly to hot soup—it can create lumps. The goal is a consistency that coats the back of a spoon but still pours easily.
Can I make this soup in an Instant Pot?
Yes! Sauté onions, garlic, and thyme as directed. Add potatoes, broth, and bay leaves, then cook on high pressure for 8 minutes. Quick-release, then stir in flour, cream, vinegar, and cheese. The Instant Pot creates a creamy texture faster (no need for long simmering), but you may need to add 1 extra tbsp cream to match the original richness.