Jason’s Deli Irish Potato Soup

By Stephanie Manley Printed July 31, 2025

Though you received’t discover something like this recipe in Eire, the Irish Potato Soup Jason’s Deli serves is darn scrumptious. Leaning extra towards a standard chowder than a watery soup, this dish is loaded with tender potatoes, calmly caramelized onions, and candy carrots simmered in a creamy base. Completed with a sprinkling of shredded cheddar cheese and crumbled crispy bacon, a bowl of this creamy potato soup makes a wonderful lunch or starter for a hearty dinner. It’s basic consolation meals that’s certain to heat your stomach and coronary heart.

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What makes this Irish Potato Soup so good?

Though you received’t discover something like this recipe in Eire, the Irish Potato Soup Jason’s Deli serves is darn scrumptious. Leaning extra towards a standard chowder than a watery soup, this dish is loaded with tender potatoes, calmly caramelized onions, and candy carrots simmered in a creamy base.

Completed with a sprinkling of shredded cheddar cheese and crumbled crispy bacon, a bowl of Irish Potato Soup makes a wonderful lunch or starter for a hearty dinner. It’s a basic consolation meals that’s certain to heat your stomach and coronary heart.  

Elements and their roles 

For Jason’s Deli Irish Potato Soup recipe, you’ll want:

• Russet potatoes – thicken the soup barely with pure potato starch and supply filling carbs. 
• Unsalted butter – helps evenly saute the onions and builds a wealthy taste. 
• White onions, small diced – provides complicated flavors and delicate sweetness.
• Carrots, shredded – bulk up the soup and add sweetness and shade. 
• All-purpose flour – transforms the soup right into a chowder. 
• Rooster bouillon (Knorr, most well-liked) – provides the soup a gentle rooster taste and provides herbs. 
• Water – dissolves the rooster bouillon to make a rooster inventory.  
• Entire milk – thins out the cream base whereas nonetheless including dairy. 
• Heavy cream – provides the soup a wealthy, luxurious mouthfeel. 
• Floor black pepper – supplies a slight heat and delicate sharpness to stability out the cream and milk.
• Immediate mashed potato flakes – thicken the soup right into a chowder and increase the potato taste. 
• Cheddar cheese, shredded – provides creaminess and a slight sharpness to the dish.
• Bacon, cooked – lends a savory, smoky taste and provides the soup a little bit of a crunch. 

How you can make selfmade Irish Potato Soup

To organize the baked potatoes:

1. Preheat the oven to 400°F.
2. Wash and dry the Russet potatoes. Prick every potato a number of occasions with a fork to launch the steam as they prepare dinner and forestall the potatoes from splitting open. 
3. Place the potatoes straight on the oven rack for probably the most even cooking or on a baking tray to maintain your oven clear.
4. Bake till the potatoes are fork-tender, about 45 to 60 minutes, relying on their measurement. 
5. Enable the fork-tender potatoes to chill till you may deal with them, after which peel off the pores and skin. 
6. Reduce the potatoes into bite-sized items and unfold them on a wire rack to complete cooling. 

To organize the bottom for Jason’s Deli Irish Potato Soup:

1. Set a heavy-bottomed pot with a lid over medium warmth. 
2. Soften the unsalted butter within the pot. When it stops foaming, add the finely diced white onions. Saute, stirring sometimes, till the onions change into translucent. Add the shredded carrots and proceed stirring till all of the greens soften. 
3. Sprinkle the flour excessive of the sauteed veggies and stir till the flour coats the carrots and onions and begins to achieve some shade. 
4. Dissolve the rooster bouillon within the water and slowly pour it into the pot whereas continually stirring to forestall lumps. 
5. Stir in the entire milk, heavy cream, and floor black pepper. 
6. Whereas stirring, deliver the bottom to a mild simmer and prepare dinner for about 5 minutes. Regulate the warmth to maintain the bottom from boiling. 
7. Stir within the instantaneous mashed potato flakes till dissolved. 
8. Add the cubed baked potato and permit the bottom to simmer on low for 5 to 10 minutes to thicken up. Bear in mind, it’s going to thicken additional when it’s off the warmth. Stir sometimes and add just a little extra entire milk if it turns into too thick. 

To serve: 

1. Ladle the Irish Potato Soup into serving bowls. 
2. High with shredded cheddar cheese, and crumble the cooked bacon excessive. 

What to serve with Jason’s Deli Irish Potato Soup:

Flip this soup right into a meal by including a facet. Listed here are three fast and attractive choices:

Cucumber, Tomato, and Onion Salad. This salad combines the most effective of the summer season season into one gentle and refreshing dish. The tangy dressing brings this  Cucumber, Tomato, and Onion Salad collectively. It is a superb distinction to the richness of Irish Potato Soup. 

Parmesan Cheese Garlic Bread. Mop up each final drop of this soup with a bit of Parmesan Cheese Garlic Bread. This no-frills garlic bread is a real basic that’s simple and scrumptious. 

Half a Panera sandwich. Pair a cup of soup and half a sandwich for the right lunch. Panera makes superb connoisseur sandwiches. Take a look at these high 15 sandwiches from Panera and select your favourite!  

Storage & Reheating Directions

• Fridge Storage: Cool soup rapidly by stirring to cut back temperature. Switch to an hermetic container and refrigerate for as much as 3 days. Soup tastes higher the following day.
• Reheating Technique: Reheat gently on the stovetop over low warmth whereas stirring continually. Add entire milk to skinny if wanted. By no means boil dairy as it could curdle.
• Freezing: Not beneficial because of dairy content material and potato texture adjustments when frozen.

Extra Jason’s Deli copycat recipes

Extra superb copycat soup recipes

Take a look at extra of my simple potato soup recipes and the most effective restaurant copycat recipes on CopyKat!

Jason’s Deli Irish Potato Soup

This creamy Irish Potato Soup is a copycat of the favored model from Jason’s Deli. Made with russet potatoes, carrots, onions, cream, and a touch of rooster bouillon, it’s completed with cheddar cheese and bacon for the last word cozy meal.

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Course: Soup

Delicacies: Irish

Key phrase: Jason’s Deli Recipes

Prep Time: 15 minutes minutes

Cook dinner Time: 1 hour hour 15 minutes minutes

Complete Time: 1 hour hour 30 minutes minutes

Servings: 6

Energy: 393kcal

Elements

• 1 pound russet potatoes
• 4 tablespoons butter
• 1/2 cup finely diced white onions
• 1/3 cup shredded carrots
• 1/4 cup all-purpose flour
• 2 teaspoons Knorr rooster bouillon
• 2 cups water
• 1 cup entire milk
• 1 cup heavy cream
• 1/2 teaspoon floor black pepper
• 3 tablespoons instantaneous mashed potatoes
• shredded cheddar cheese for garnish (1 tablespoon per bowl)
• cooked and crumbled bacon for garnish (about 2 teaspoons per bowl)

Directions

• Preheat the oven to 400°F.

• Wash the potatoes completely and pat them dry. Prick every potato a number of occasions with a fork to permit steam to flee. Place the potatoes straight on the oven rack or on a baking sheet and bake till fork tender, about 45 to 60 minutes.

• When the potatoes are cool sufficient to deal with, peel off the skins and chop the potatoes into small, bite-sized items. Put aside.

• In a big pot or Dutch oven, soften the butter over medium warmth. Add the onions and sauté till translucent, about 3 to five minutes. Add the shredded carrots and proceed cooking till they start to melt, about 3 minutes.

• Sprinkle the all-purpose flour over the sautéed greens and stir constantly for about 2 minutes to create a roux, which can assist thicken your soup.

• Dissolve the Knorr rooster bouillon in 2 cups of water and slowly pour this combination into the pot whereas stirring continually to forestall lumps from forming.

• Add the entire milk, heavy cream, and floor black pepper. Stir to mix. Carry the combination to a mild simmer (watch out to not let it boil) and prepare dinner for about 5 minutes, stirring sometimes to forestall scorching.

• Gently fold the chopped baked potatoes into the soup. Then, to additional thicken the soup and improve the potato taste, sprinkle the moment mashed potatoes into the soup and stir till fully dissolved.

• Enable the soup to simmer for an additional 5 to 10 minutes to let the flavors meld. If the soup appears too thick, you may add just a little extra milk or water to attain your required consistency. Style and modify the seasonings if vital. Garnish with shredded cheddar cheese and crumbled bacon.

Vitamin

Energy: 393kcal | Carbohydrates: 29g | Protein: 9g | Fats: 28g | Saturated Fats: 17g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 82mg | Sodium: 377mg | Potassium: 573mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2159IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 1mg