Soups & Stews
This Jason's Deli Irish potato soup copycat recipe delivers the same creamy, velvety texture and comforting flavors you love from the deli—right in your own kitchen. The secret lies in the celery, which adds subtle depth without overpowering the potatoes.
I've perfected this version after years of testing, ensuring every spoonful tastes like the original.
The foundation starts with a rich broth base, where onions and celery develop a savory sweetness before blending into a silky foundation. Potatoes cook until tender but hold their shape, creating that perfect hearty yet smooth consistency.
A touch of cream and butter at the end elevates the soup to restaurant-quality richness without being overly heavy.
What makes this copycat recipe stand out is the balance of flavors—creamy yet not cloying, savory with just the right amount of saltiness. The celery, often overlooked, is the hidden ingredient that gives it that authentic deli taste.
This version stays true to the original while offering flexibility for dietary adjustments.
Ready in about 45 minutes, this soup is perfect for chilly days or meal prep. The instructions walk you through every step—from sautéing to blending—to ensure you achieve that velvety, comforting texture. Let's get started on recreating this deli favorite at home.
Ingredients for jason's deli irish potato soup copycat
Pantry staples plus a few fresh ingredients—this copycat delivers deli-quality creaminess at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 2 whole | Medium size, diced small |
| Celery Stalk 🥬 | 4 whole | Fresh, trimmed and chopped |
| Russet Potatoes 🥔 | 3 lb | Waxy variety, peeled and cubed |
| Chicken Broth 💧 | 6 cups | Low-sodium, homemade preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | 4 tbsp | European style preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening blend |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
| Whole Milk 🥛 | ½ cup | Optional for extra creaminess |
Celery is the secret weapon here. Fresh stalks from the grocery store's produce section (not the pre-chopped kind) give the best flavor. I grab mine from Whole Foods or the regular supermarket's bulk bin—just make sure they're crisp, not rubbery. The onions and celery should sweat down into a sweet, aromatic base before blending. For extra depth, toast the flour in a dry pan for 2 minutes before adding it to the soup—this removes the raw taste and adds nuttiness. The potatoes? Russets are ideal—they hold their shape better than Yukon Golds in this recipe.
No fresh thyme? Dried works fine at one-third the amount. Out of heavy cream? Whole milk plus 1 tbsp butter gets you close. Want to make it lighter? Swap the heavy cream for half-and-half and add an extra splash of milk. The butter matters—European-style has more flavor than regular American butter. If you're using pre-minced garlic, drain it well to avoid watery soup. For the broth, low-sodium is key—you'll be adding extra salt later. Store-bought broth works, but homemade always tastes better (and you can control the salt).
This soup tastes even better the next day—flavors meld beautifully after resting. Keeps for 5 days in the fridge, freezes for 3 months. I always make a double batch because it disappears fast. For meal prep, portion into containers with a splash of milk on top to prevent a skin from forming. Reheat gently on the stove—microwaving can make it watery. The celery and onions can be prepped ahead and stored in the fridge for 3 days before cooking.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally dump-and-simmer after chopping the onions and celery. No fancy layers, no waiting for separate steps—just throw everything in one pot and let it work its magic while you handle the rest of dinner.
- Creamy, Crispy, Perfect: That balance of tender potatoes and velvety cream? It’s the kind of texture you’ll want to linger over. The heavy cream adds richness, but the crisp edges from the Russets keep it from feeling too heavy—honestly, it’s the kind of soup that makes you slow down and savor every spoonful.
- Game for Any Gathering: Between us, this soup is my go-to for game days, lazy Sundays, or even a quick lunch with friends. The flavors are bold enough for a crowd but simple enough that no one will guess it’s a copycat recipe—plus, it reheats beautifully for leftovers.
- Budget-Friendly Comfort: Russets and onions are cheap staples, and chicken broth stretches far. I’ve made this for under $2 per serving, and it still feels like a restaurant-quality treat. The best part? It tastes even better the next day, so you’ll end up making extra without thinking.
Step-by-step instructions for jason's deli irish potato soup copycat recipe
Here's how to recreate that legendary creamy texture and secret celery depth at home.
Sauté the Aromatic Base
In a large Dutch oven, melt the 4 tablespoons unsalted butter over medium heat. Add the 2 whole yellow onions and 4 whole celery stalks, chopped small. Cook for 8-10 minutes until the vegetables soften and the onions become translucent.
This slow cooking releases their natural sweetness and forms the flavor foundation. If the onions start to brown too quickly, reduce the heat slightly. Stir occasionally to prevent sticking—this is where you build all that rich depth that makes this soup special.
Build the Roux for Creamy Texture
Add the 4 cloves minced garlic and cook for 30 seconds until fragrant. Immediately sprinkle in the 2 tablespoons all-purpose flour and stir vigorously for 1-2 minutes until the mixture turns a light golden brown. This creates a roux that will later thicken the soup beautifully.
Don't walk away during this step—the flour needs to cook just enough to remove its raw taste but not so long it burns. You're aiming for a nutty aroma that signals the roux is ready for the next addition.
Simmer the Potatoes and Broth
Gradually pour in the 6 cups chicken broth while stirring constantly to prevent lumps. Add the 3 pounds cubed russet potatoes, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 teaspoon dried thyme, and 2 whole bay leaves. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the potatoes are fork-tender.
Here's where the magic happens—the potatoes should be soft enough to mash slightly when pierced with a fork, but still hold their shape. This ensures your soup has that perfect balance between creamy and chunky. Stir occasionally to prevent the potatoes from sticking to the bottom.
Finish with Creamy Richness
Remove the 2 whole bay leaves. Stir in the 1 cup heavy cream and 0.5 cup whole milk (if using). Simmer for an additional 5-7 minutes until the soup reaches your desired consistency. The cream should blend smoothly without curdling, creating that signature velvety texture.
Taste and adjust seasoning if needed. The soup should be rich and flavorful but not overly salty. If it's too thick, add a splash of warm water or broth to reach your preferred consistency. The celery you sautéed earlier adds subtle sweetness that balances the creaminess perfectly.
Serve Warm and Enjoy
Ladle the soup into bowls and serve immediately. The secret to this copycat recipe lies in the proper balance of ingredients and cooking times—each element must work together to create that restaurant-quality creaminess you love.
For extra authenticity, garnish with a sprinkle of freshly ground black pepper. The soup will continue to thicken slightly as it sits, so serving it warm ensures that perfect creamy texture right from the start. Enjoy with crusty bread for the full experience!
Pro Tips For Making Jason'S Deli Irish Potato Soup Copycat
- SOAK POTATOES FIRST: Russets break down into gluey mush if thrown in raw—especially in this creamy soup. Toss peeled chunks in cold water for 10 minutes before cooking. Drain and pat very dry (yes, even if it feels tedious), or your soup will turn into a thick, pasty mess. I learned this after serving a batch that looked like mashed potatoes had a baby with broth.
- SWEEP THE SOUFFLÉ: That creamy finish isn’t just heavy cream—it’s a soufflé of starch. After simmering potatoes until fork-tender, mash them directly into the hot broth (no straining). The residual starch thickens the soup as it cools, giving it that signature cling and richness. Skim off any foam that rises, or you’ll end up with a skin on top thicker than a pancake.
- SALT THE BROTH LIKE THE SEA: Jason’s Deli’s soup tastes like it was kissed by the ocean, and that’s because the broth is briny. Use 2 teaspoons of kosher salt per quart of broth—yes, even if it’s labeled "low-sodium." Taste it before adding potatoes; if it’s bland now, the final dish will be sad. Pro move: Add a pinch of salt to the cold broth first, then bring to a boil to dissolve it fully.
- COOL THE CREAM GRADUALLY: Dumping cold heavy cream into simmering soup causes curdling faster than you can say "disaster." Instead, temper it: Warm the cream in a separate saucepan over low heat until it’s just steaming (not boiling), then whisk it into the soup off the heat. I’ve seen this go wrong more times than I’d like to admit—trust the process, even if it feels like waiting forever.
Make-ahead tips for leftovers
Prep Ahead Soup Base
Chop your onions and celery the night before and store them in an airtight container in the fridge. This saves 15 minutes of prep time the next day. I keep them in separate containers to prevent the celery from getting soggy.
The aromatics will keep well for 3 days this way, ready to sauté whenever you're ready to cook. 🥬
Double Batch Freezing
Make a double batch and freeze half for future meals. Portion the soup into quart-sized freezer bags, leaving ½ inch headspace for expansion. Lay the bags flat in the freezer to freeze quickly and efficiently.
When ready to eat, thaw overnight in the fridge, then reheat gently on the stove. The texture remains creamy after freezing when reheated properly. ❄️
Slow Cooker Adaptation
For hands-off cooking, transfer your sautéed onions, celery, garlic, and roux to a 6-quart slow cooker. Add the remaining ingredients and cook on low for 6-7 hours or high for 3-4 hours.
The slow cooking enhances the flavors even more, making it perfect for busy weekdays. Just stir in the cream and milk at the end before serving. 🔥
Meal Prep Containers
Use glass meal prep containers with tight-sealing lids to store individual portions. Add a small splash of milk or broth to each container before sealing to prevent a skin from forming on the surface.
These containers keep the soup fresh for 5 days in the fridge. I recommend Pyrex glass containers because they're microwave-safe for quick reheating. 📅
Reheating Like a Pro
Never microwave this soup directly from the fridge—it can make it watery. Instead, transfer the desired portion to a pot and heat over medium-low heat for 8-10 minutes, stirring occasionally.
If it thickens too much, add a splash of warm water or broth. For extra richness, stir in a pat of butter at the end of reheating. 💫
Garnish Before Serving
Keep your garnishes separate until serving time. Freshly ground black pepper adds a bright finish, while a dollop of extra cream or a sprinkle of crumbled bacon elevates the dish.
I also like adding a few green onions for freshness. Always garnish just before serving to maintain the best presentation and flavor. 🌿
Nutrition facts
Frequently asked questions
Why does this Irish potato soup recipe use celery as a key ingredient?
Celery adds a subtle sweetness and depth that's essential for that authentic deli flavor. When sautéed with onions, it creates a complex aromatic base that blends perfectly with the potatoes and cream. The original Jason's Deli version relies on this balance to avoid being too heavy or one-dimensional.
Can I make this soup without heavy cream for a lighter version?
Yes! Swap the heavy cream for half-and-half and add an extra ¼ cup whole milk to maintain creaminess. For a dairy-free option, use full-fat coconut milk (though the flavor will differ slightly). The key is adjusting the liquid ratio to keep the same velvety texture.
How do I prevent the soup from getting too thick or gluey?
Stir frequently while simmering and avoid overcooking the potatoes. If it thickens too much, whisk in 1-2 tablespoons warm broth or water until smooth. The roux should cook just until golden—never browned. For extra insurance, blend half the soup before adding cream to control thickness.
What's the best way to reheat leftovers without ruining the texture?
Always reheat on the stovetop over medium-low heat for 8-10 minutes, stirring occasionally. Microwaving can make it watery. For extra richness, stir in a pat of butter at the end. If stored properly, the soup actually tastes better the next day as flavors meld!
Can I substitute Yukon Gold potatoes for Russets?
Yukon Golds will work but may break down more during cooking, making the soup slightly thicker. For the original texture, stick with Russets—they hold their shape better. If using Yukons, reduce simmering time by 5 minutes and blend ¼ of the soup before adding cream for consistency.