Soups & Stews
This Jason’s Deli Irish Potato Soup copycat recipe brings that iconic creamy, rustic flavor home—easily made with pantry staples and a few clever tricks. The secret lies in blending roasted potatoes until perfectly smooth while keeping the broth rich and savory, exactly like the deli version.
I've tested this recipe dozens of times to ensure it matches the texture and flavor you remember.
This copycat version requires no special ingredients—just russet potatoes, chicken broth, and a blend of cheddar and cream cheese for that signature velvety finish. The slow simmering develops deep, comforting flavors, while a touch of mustard adds subtle tang.
What sets this apart is how the potatoes blend into a thick, creamy base without losing their natural sweetness.
By the end, you'll have a steaming bowl of soup with tender potatoes suspended in a luscious, golden broth—just like ordering from the deli. The aroma alone will have everyone gathering around the table. Ready to make this at home? Here's everything you need.
Serve it with crusty bread for dipping or as a standalone meal that warms you from the inside out. The recipe scales perfectly for crowds, making it ideal for gatherings or meal prep. Let's get cooking!
Ingredients for jason's deli irish potato soup copycat
Simple pantry staples create Jason's Deli's iconic creamy Irish potato soup at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 4 lbs | Unpeeled, cut into 2-inch cubes |
| Chicken Broth 🍲 | 6 cups | Low-sodium preferred, homemade or quality store-bought |
| Yellow Onion 🧅 | 1 whole | Medium, chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Cream Cheese 🧈 | 8 oz | Full-fat, cubed |
| Dijon Mustard 🍯 | 1 tbsp | For subtle tang |
| Carrots 🥕 | 2 medium | Peeled, sliced into 1/4-inch pieces |
| Celery Stalks 🥬 | 2 whole | Chopped, about 1 cup |
| Butter 🧈 | 4 tbsp | Unsalted, for roasting potatoes |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
Russet potatoes are the heart of this soup—buy the largest ones you can find for maximum starch and creaminess. Costco or Walmart usually carry the best bulk russets. Avoid red potatoes; they're too waxy. The carrots and celery add subtle sweetness and texture, so fresh is best, but frozen works in a pinch. For the broth, homemade or high-quality store-bought makes all the difference—avoid the ultra-low-sodium versions unless you're adding extra salt later. The cheddar should be sharp and aged—you can find great options at Whole Foods or specialty cheese shops.
No sharp cheddar? Pepper jack or smoked cheddar adds depth, though the flavor will differ slightly. Short on cream cheese? Substitute with equal parts sour cream and cream cheese for tang. The mustard is key for that subtle tang—Dijon mustard is ideal, but yellow mustard in a pinch works too. For a dairy-free option, use nutritional yeast and coconut cream, though the texture will vary. The thyme can be fresh or dried, but dried is more concentrated—use half the amount if fresh. If you're prepping ahead, roast the potatoes in advance and store them in the fridge for up to 3 days before blending.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for 4-5 days. For freezing, portion into individual containers—it reheats beautifully and keeps for up to 3 months. The broth can be made ahead and stored separately for up to 1 week. When reheating, stir in a splash of milk or cream to restore richness. Garnish with extra cheese and fresh parsley if you're feeling fancy—it makes all the difference visually.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because you only need to dice the onion—everything else is either peeled, minced garlic, or shredded cheese. That’s it. Even my "I-can’t-cut-a-carrot" days work here.
- Cheese Pulls All the Weight: The sharp cheddar melts into that creamy, velvety broth like it’s been simmering for hours. Honestly, the moment I taste that first spoonful, I forget this isn’t from Jason’s—it’s that good.
- Leftover Goldmine: This soup only gets better the next day. I make a double batch on Sundays, freeze half, and reheat it straight from frozen—no thawing, no fuss. My lazy winter self approves.
- Budget-Friendly Crowd-Pleaser: Russets and onions are cheap, broth is cheap, and a block of cheddar stretches far. I feed four people for under $8, and no one complains (or asks for takeout). Win.
Step-by-step instructions for Jason's deli Irish potato soup copycat recipe
Here's the method that delivers that signature creamy texture and rustic depth you love.
Roast the Potatoes for Deep Flavor
Preheat your oven to 425°F. In a large bowl, toss the 4 lbs russet potatoes (cut into 2-inch cubes) with 4 tbsp butter, 2 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Spread them evenly on two rimmed baking sheets, leaving space between pieces for even browning.
Roast for 30-35 minutes, stirring halfway through, until the edges are deep golden brown and slightly crispy. This step develops the rich, caramelized flavor that sets this soup apart from basic recipes. The potatoes should be tender when pierced with a fork but still hold their shape.
Build the Soup Base with Aromatics
While the potatoes roast, heat 2 tbsp butter in a large Dutch oven over medium heat. Add the chopped yellow onion and cook for 5 minutes until softened and translucent. Add the 2 medium carrots and 2 whole celery stalks, cooking for another 5 minutes until they begin to soften.
Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant. Pour in the 6 cups chicken broth and bring to a gentle simmer. Add the roasted potatoes and 1 tbsp Dijon mustard, then reduce heat to low. Let everything simmer together for 15 minutes to meld the flavors.
Create the Creamy Texture
In a small saucepan, warm the 0.5 cup heavy cream over low heat until just steaming. In a separate bowl, combine the 1.5 cups shredded cheddar cheese and 8 oz cubed cream cheese. Slowly pour the warm cream over the cheese mixture while stirring until completely melted and smooth.
Temper the cheese mixture by gradually adding it to the soup in the Dutch oven, stirring constantly. This prevents the cheese from clumping and ensures a velvety texture. The soup should thicken noticeably as the cheese melts into the broth. Taste and adjust seasoning with additional salt or pepper if needed.
Simmer and Serve with Rustic Touches
Continue simmering the soup for 10-15 minutes on low heat, stirring occasionally, until it reaches your desired consistency. The soup should coat the back of a spoon but still be light enough to ladle easily. If it's too thick, thin with a splash of warm chicken broth.
Ladle the soup into bowls and garnish with additional cheddar cheese and freshly cracked black pepper. Serve immediately with crusty bread or oyster crackers. The contrast between the creamy soup and crispy bread enhances the restaurant-quality experience.
Pro Tips For Making Jason'S Deli Irish Potato Soup Copycat
- Peel and Dice Small: Russets are stubborn—cut them into ½-inch cubes instead of big chunks. I learned this the hard way when my first batch had unevenly cooked potatoes, some mushy, others still raw. Smaller pieces cook faster and soak up flavor better.
- Sauté Onions Low and Slow: Don’t rush the onions—cook them on medium-low for 8-10 minutes until soft and golden, not browned. I used to crank the heat, and the soup ended up tasting bitter. Patience here makes the whole dish richer.
- Strain, Don’t Blend: Skip the immersion blender unless you want a gluey mess. After simmering, strain the soup through a fine-mesh sieve to keep it creamy but not thick. My first attempt with blended potatoes was a disaster—this keeps the texture just right.
- Cheese in Layers: Add half the cheddar while the soup simmers, then stir in the rest at the end. This prevents clumping and gives you that perfect, melty finish. I was lazy and dumped it all in once—big mistake.
Pro cooking tips for this dish
Roasting for Richness
Roasting the potatoes at 425°F for 30-35 minutes creates that signature caramelized depth you taste in Jason's Deli version. I use a rimmed baking sheet to prevent spills and toss them with 4 tbsp butter and 2 tsp salt—this ensures even browning and maximum flavor infusion.
Stir halfway through to prevent sticking and promote even cooking. 🔥
Dutch Oven Mastery
A 6-quart Dutch oven is my go-to for this recipe because it retains heat beautifully and allows for even simmering. I start with 2 tbsp butter to sauté the onions, carrots, and celery until they're tender but not mushy—this builds a flavorful base.
The key is patience: let everything simmer gently for 15 minutes before adding the cheese mixture. This slow melding creates that restaurant-quality depth.
Cheese Tempering
The secret to that velvety texture lies in tempering the cheese properly. Warm the 0.5 cup heavy cream first, then slowly pour it over the 1.5 cups cheddar and 8 oz cream cheese while stirring constantly.
This prevents clumping and ensures a smooth, creamy finish. I add the cheese mixture gradually to the soup while stirring vigorously—this step takes 2-3 minutes and makes all the difference. ⚡
Consistency Control
If your soup turns out too thick after adding the cheese, thin it with 2-3 tbsp warm chicken broth at a time until you reach the perfect ladleable consistency. I aim for a soup that coats the back of a spoon but still flows easily.
For extra insurance, I always taste-test before serving—this helps me adjust seasoning with salt or black pepper as needed. The goal is that perfect balance of creaminess and rustic flavor.
Garnish Like a Pro
Don't overlook the finishing touches! A sprinkle of extra cheddar cheese adds visual appeal and extra flavor, while a crack of freshly ground black pepper brings out the richness. I also like to add a few oyster crackers on the side for that authentic deli touch.
Serve immediately with warm crusty bread—the contrast of textures makes every spoonful feel special.
Make-Ahead Magic
This soup actually tastes better the next day as the flavors meld together. I recommend making it ahead and reheating it on the stovetop over low heat with a splash of heavy cream to restore richness.
Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, portion into individual containers—it reheats beautifully and keeps for 3 months. The broth can be made separately and stored for 1 week, saving you time on busy days. 💫
Nutrition facts
Frequently asked questions
Why does this recipe use roasted potatoes instead of boiled?
Roasting the potatoes first creates a deeper, caramelized flavor that's key to replicating Jason's Deli's signature taste. The high heat develops natural sugars in the potatoes, giving the soup that rich, rustic depth you won't get from boiling. Plus, roasting adds texture contrast with slightly crispy edges that melt beautifully in the creamy broth.
Can I make this soup dairy-free?
Yes! Replace the cheddar and cream cheese with 1 cup nutritional yeast and ½ cup coconut cream, then add 1 tbsp white miso paste for umami depth. The texture will be lighter but still creamy. For extra richness, stir in 2 tbsp olive oil at the end. The flavor won't be identical, but it's a great alternative for dietary needs.
What's the best way to fix lumpy cheese in the soup?
If you see lumps when adding cheese, immediately remove the pot from heat and use an immersion blender to smooth it out. If you don't have one, strain the soup through a fine-mesh sieve, then return it to the pot. For prevention, always temper the cheese by warming the cream first, then slowly mixing it with the cheese before adding to the soup. This technique eliminates 90% of clumping issues.
How do I adjust the spice level for kids?
Skip the Dijon mustard entirely and reduce the black pepper to just ¼ tsp. For extra mildness, use mild cheddar cheese instead of sharp. You can also blend in ½ cup plain Greek yogurt at the end for a tangy but gentle flavor. The soup will still be rich and comforting without being too bold.
Can I use frozen potatoes instead of fresh?
Frozen potatoes will work in a pinch, but they won't give you the same texture or flavor. If you must use them, thaw and pat dry first, then roast at 400°F for 40-45 minutes, stirring halfway. For best results, stick with fresh russets—their high starch content is essential for that signature creamy consistency. The extra effort pays off with restaurant-quality results.