Jason's Deli Irish Potato Soup Copycat Recipe: Velvety Creaminess With Rustic Potato Chunks

This Jason’s Deli Irish Potato Soup copycat recipe brings home that velvety creaminess and hearty potato chunks you crave. The secret lies in slow simmering the potatoes until tender, then blending just enough cream to achieve that signature smooth texture without losing rustic appeal.

I've perfected this copycat version after years of testing—it's the one my family insists on during chilly evenings.

This recipe maintains the restaurant's signature balance of rich, creamy broth and tender potato pieces, all while keeping preparation straightforward. You'll start with sautéed onions and garlic for a solid flavor base, then build layers of depth through slow cooking.

The result is a soup that's foolproof yet feels special—creamy enough to satisfy cravings but still substantial enough to fill you up.

What you'll end up with is a steaming bowl of Irish Potato Soup that rivals the original, complete with rustic potato chunks floating in a velvety broth.

The aroma alone will have everyone gathering around the table, and each spoonful delivers that perfect combination of creamy texture and hearty potato flavor. Serve with crusty bread or crackers for the complete experience—this is comfort food at its finest.

The beauty of this recipe is its versatility—it works equally well as a weeknight dinner or a cozy gathering centerpiece. With just a few simple ingredients and 30 minutes of active time (plus simmering), you'll have restaurant-quality soup without the drive-thru wait. Let's get started on recreating this classic.

Ingredients for jason's deli irish potato soup copycat

Pantry staples plus a few fresh ingredients for that signature creamy, rustic Irish Potato Soup.

The potatoes are the star here—Russet gives you that fluffy texture. Buy a 3-pound bag at the store, peel and cube them yourself (pre-cut saves time but loses freshness). For the broth, low-sodium is key—you'll be adding plenty of salt later. I always grab Swanson or Pacific Foods for consistency. The heavy cream should be full-fat—none of that light stuff. If you're watching calories, you can reduce it to half-and-half, but trust me on the full-fat version for that restaurant-quality mouthfeel.

No heavy cream? Half-and-half with an extra splash of milk works in a pinch, though it won't be quite as rich. Fresh thyme is ideal, but dried at one-third the amount gets you close. The cheddar? Sharp, not mild—it adds that tangy depth. For a dairy-free version, swap the heavy cream for full-fat coconut milk (add a pinch of salt to balance). The bay leaves? Remove them before serving—they're just there for flavor during cooking. And if you're short on time, baby potatoes work too—just halve them so they cook through.

This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. I always make a double batch because it disappears fast. Store leftovers in airtight containers with a splash of milk or broth on top to keep it creamy. For serving, crusty bread or crackers are perfect—grab a baguette from the bakery section (the day-old ones are often cheaper). If you're prepping ahead, freeze the soup without the cheese—just stir it in when reheating.

Step-by-step instructions for jason's deli Irish potato soup copycat recipe

Here's how to recreate that signature velvety texture and rich flavor at home.

Melt the 4 tablespoons butter in a large, heavy-bottomed pot over medium heat. Add the 1½ cups diced yellow onions and cook for 5-6 minutes until they're soft and translucent, stirring occasionally. The onions should release their natural sweetness without browning.

Push the onions to the sides of the pot and add the 4 minced garlic cloves. Stir for 30 seconds until the garlic becomes fragrant—this is where the magic begins. Be careful not to let it burn, as it can turn bitter quickly. You'll know it's ready when your kitchen smells like a cozy Irish pub.

Add the 3 pounds russet potatoes (cut into 1-inch chunks) to the pot and stir to coat them in the buttery onion-garlic mixture. Pour in the 6 cups chicken broth, making sure the potatoes are fully submerged. Stir in the 2 teaspoons salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and 2 whole bay leaves. Bring everything to a boil over high heat.

Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally. The potatoes should be fork-tender with a slight resistance when pierced. If the liquid reduces too much, add a splash of water to keep the potatoes submerged. This step ensures your potatoes will break down just enough to create that signature creamy texture without turning to mush.

Remove the pot from heat and carefully transfer about half of the potato mixture to a blender (or use an immersion blender directly in the pot). Add the ½ cup whole milk to the blender and blend until completely smooth. Pour the blended mixture back into the pot and stir well. Return the pot to medium heat and let it warm through for 2-3 minutes.

Here's the thing—blending only half the soup creates that perfect balance of rustic potato chunks and velvety broth. If you blend everything, you lose that hearty texture that makes this soup so satisfying. The milk adds a subtle richness that mimics the restaurant version perfectly.

Stir in the 1½ cups heavy cream and bring the soup to a gentle simmer over low heat for 5 minutes. Remove the 2 bay leaves as they've done their job. Taste and adjust the seasoning with more salt or pepper if needed. The soup should be rich but not overly heavy—you're aiming for that perfect balance of creaminess and potato flavor.

Gently fold in the 1 cup shredded sharp cheddar cheese until fully melted and smooth. The cheese adds a tangy depth that elevates the soup from good to restaurant-quality. Let it sit off the heat for 5 minutes to allow the flavors to meld together completely. This resting time is crucial—it lets the cheese fully incorporate and the soup reach its peak flavor.

Ladle the soup into bowls and serve immediately with slices of the 1 loaf crusty bread on the side. The bread is optional but highly recommended—it's perfect for soaking up every last drop of that creamy, flavorful broth. For an extra touch, garnish each serving with a sprinkle of freshly cracked black pepper and a few extra shreds of cheddar cheese.

This soup tastes even better the next day as the flavors continue to develop, so consider making a double batch. The key to nailing this copycat recipe is patience—don't rush the simmering or blending steps, and always taste as you go. That's how you recreate restaurant-quality Irish potato soup in your own kitchen.

Troubleshooting this recipe

Potatoes Too Mushy

If your potatoes turn to mush during cooking, you likely over-simmered them. The key is to remove the pot from heat once they're fork-tender with slight resistance (about 20-25 minutes total simmering time).

I recommend testing one potato early—if it falls apart, reduce simmering time by 5 minutes next batch. Also, avoid peeling potatoes too thin—the skin adds structure. 🥔

Broth Too Thin

This usually happens when the potatoes release too much starch. To fix it, blend half the soup with ½ cup milk (as in the recipe) to thicken it naturally.

If it's still too thin, stir in 1-2 tablespoons cornstarch mixed with 2 tablespoons cold water and simmer for 2-3 minutes until thickened. For prevention, use Russet potatoes (they hold up better than Yukon Golds) and don't overcrowd the pot.

Lumpy Texture After Blending

Lumps happen when blending isn't thorough enough. For best results, use an immersion blender—it blends directly in the pot, creating a smoother texture. If you're using a countertop blender, transfer only half the soup at a time and blend until completely smooth before returning to the pot.