Soups & Stews
This Jason’s Deli Irish Potato Soup copycat recipe brings that iconic creamy, velvety texture and crispy cheese topping straight to your kitchen. The secret lies in a proper roux foundation and slow simmering that develops deep, savory flavors while keeping the potatoes tender.
I've perfected this copycat version after years of testing, ensuring every spoonful tastes just like the restaurant classic.
This recipe transforms simple ingredients into restaurant-quality soup through precise technique. A rich roux forms the base, while slow simmering melds flavors and thickens the broth naturally. The crispy cheese topping requires careful timing—just enough to brown beautifully without burning. Professional results come from these small details, not shortcuts.
What you'll achieve is a steaming bowl of creamy potato soup with a golden, crackly cheese crust on top. The aroma alone will have everyone gathering around your table, and each bite delivers that perfect balance of creamy potatoes, savory broth, and crispy cheese.
This is comfort food at its finest—warm, satisfying, and impossible to resist.
Serve with crusty bread for dipping or alongside a simple green salad for a complete meal. The leftovers reheat beautifully, making this an ideal recipe for busy weeknights or cozy gatherings. Let's get started on your perfect copycat version.
Ingredients for jason's deli irish potato soup copycat
Simple pantry staples transform into restaurant-quality Irish potato soup with crispy cheese topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Unsalted Butter 🧈 | ¾ cup | Cold for proper roux |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux base |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Gruyère Cheese 🧀 | ½ cup | Shredded, for depth |
| Yellow Onion 🧅 | 1 whole | Diced finely |
| Garlic Cloves 🧄 | 4 cloves | Minced for aroma |
| Celery Stalks 🥬 | 2 whole | Diced finely |
| Carrots 🥕 | 2 medium | Peeled and diced |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Crusty Bread 🍞 | 1 loaf | For serving (optional) |
The potatoes are the foundation—Russet gives the best texture when cubed evenly. Costco or Trader Joe's often have pre-peeled bags, but peeling yourself ensures consistency. For the roux, unsalted butter is non-negotiable—salted can alter the balance. Look for sharp cheddar and Gruyère at specialty cheese shops or the deli section of grocery stores; pre-shredded won't melt as beautifully. The chicken broth should be clear, not cloudy—Pacific Foods or Swanson brands are reliable choices.
No sharp cheddar? Pepper jack at half the amount adds heat. Gruyère hard to find? Swiss cheese works too. The roux should be a deep golden brown—don't rush it, or it'll burn. For extra creaminess, half-and-half can replace heavy cream, though the texture will be slightly lighter. The celery and carrots can be swapped for frozen mixed vegetables if needed, but fresh is ideal. If you're short on time, pre-diced onion and garlic from the freezer section saves minutes.
This soup reheats beautifully—best the next day as flavors meld. Store in airtight containers for 4-5 days in the fridge. For freezing, portion into individual containers with 1/4 cup cheese on top—bake straight from frozen for 20 minutes at 375°F. The crusty bread? Store-bought sourdough from the bakery section works perfectly—no need for homemade. Serve immediately for that restaurant-style experience.
Why You'll Love This Recipe
- No-Cook Prep Work: I swear by the "rough chop" trick—just toss those Russets into boiling water whole, then peel and cube them after. Five minutes less chopping, zero stress, and the potatoes still turn out buttery and tender.
- Creamy Without Guilt: That velvety finish? It’s all in the roux—just butter, flour, and broth simmered until thick. No heavy cream overload, but it still feels indulgent. (Yes, even my husband notices the difference.)
- Weeknight to Potluck: Same recipe, endless uses. Whip it up for a lazy Tuesday, or double it for a holiday gathering. The flour-butter base keeps it rich, but the broth keeps it light—so it never feels heavy after three helpings.
- Leftovers That Taste Better: Honestly, this soup improves overnight. The flavors meld, the cream settles just right, and reheating? Just a splash of broth and a stir. My freezer’s full of it—because I’ll never say no to seconds.
Step-by-step instructions for jason's deli Irish potato soup copycat
This method delivers the signature creamy texture and crispy cheese topping that makes this soup so beloved.
Build the Roux for Rich Foundation
Melt the 0.75 cup unsalted butter in a large Dutch oven over medium heat. Once fully melted and foaming subsides, whisk in the 0.5 cup all-purpose flour all at once. Cook for 3-4 minutes, stirring constantly with a wooden spoon, until the mixture turns a deep golden brown—this is your roux. You're looking for a nutty aroma and a color between peanut butter and milk chocolate. If it darkens too quickly, reduce heat slightly but never let it burn.
This roux forms the flavor base of your soup. The slow cooking develops depth while thickening the broth later. I like to press the roux against the pot's sides occasionally to ensure even color development. When ready, it should coat the back of a spoon smoothly without any raw flour taste.
Sauté Vegetables and Add Broth
Add the finely diced 1 whole yellow onion, 2 whole celery stalks, 2 medium carrots, 4 cloves minced garlic, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 teaspoon dried thyme to the roux. Cook for 5-6 minutes over medium heat, stirring frequently, until the vegetables soften and the garlic becomes fragrant. You should see the vegetables release their moisture and begin to caramelize slightly at the edges.
Gradually pour in the 6 cups chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 10 minutes, stirring occasionally. This step develops the vegetable flavors and ensures your roux fully incorporates into the broth.
Cook the Potatoes Until Tender
Add the peeled and evenly cubed 3 lb russet potatoes to the soup. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. They should be soft enough to pierce easily with a fork but still hold their shape. If the soup gets too thick, add ½ cup water to maintain proper consistency.
This is where the magic happens—the potatoes absorb the flavorful broth while maintaining their structure. I like to check doneness by tasting a small piece—it should be soft inside with just a hint of resistance. The potatoes should be fully submerged, so stir occasionally to prevent sticking to the bottom.
Finish with Cream and Cheeses
Reduce heat to low and stir in the 1 cup heavy cream and 1.5 cups shredded sharp cheddar cheese. Let the mixture simmer gently for 5 minutes, stirring occasionally, until the cheese melts completely and the soup reaches a luxurious creaminess. Taste and adjust seasoning if needed—you might need a pinch more salt to balance the richness.
Remove from heat and stir in the 0.5 cup shredded gruyère cheese. The gruyère adds a nutty depth that perfectly complements the sharp cheddar. Let the soup sit off heat for 5 minutes to allow the cheeses to fully meld and the flavors to develop. The soup should be velvety smooth with no visible cheese chunks.
Create the Crispy Cheese Topping
Preheat your broiler to high. Spoon the soup into a large oven-safe bowl or back into the Dutch oven. Top each serving with an even layer of shredded sharp cheddar cheese. Place under the broiler for 3-5 minutes, watching closely, until the cheese turns deep golden brown and forms a crispy, bubbly crust. Be careful not to burn it—this happens quickly!
The broiler creates that signature crispy topping that's the hallmark of this soup. For best results, work in batches if needed. Once golden, serve immediately with crusty bread on the side. The contrast of the warm, creamy soup with the crispy cheese topping and crusty bread is what makes this dish so comforting and memorable.
Pro Tips For Making Jason'S Deli Irish Potato Soup Copycat
- CUT POTATOES EVENLY: Russets are stubborn—use a mandoline or sharp knife to slice them ¼-inch thick, no thicker. I learned this the hard way after serving a bowl with uneven chunks that turned mushy in some spots and raw in others. (Yes, even if you’re impatient like me, take the time.)
- MELT BUTTER LOW: Warm the butter over medium-low heat until just melted—no browning, no bubbles. I used to rush this, and the flour would scorch before the roux formed. A pale golden roux is your goal; it’s the foundation for that creamy, rich texture.
- SKIP THE BOILING BROTH: Add cold broth to the roux in a slow, steady stream while whisking like your life depends on it. Dumping hot broth will cause lumps, and nobody wants that. (Your future self will thank you.)
- STIR IN CREAM LAST: Temper the cream by mixing in just a ladle at a time while the soup simmers. Dumping it all in at once can turn your velvety soup into a sad, curdled mess. I was skeptical until I tried it—now it’s non-negotiable.
Wine and beer pairings for this dish
Creamy Irish Pairings
For this rich, cheesy potato soup, I recommend dry Irish red wines that complement the creaminess without overpowering. A Bordeaux-style blend like Château Ste. Michelle offers earthy notes that pair beautifully with the soup's savory depth. The acidity cuts through the richness, making each sip refreshing. 🍷
Craft Beer Contrasts
If wine isn't your thing, try a crisp Irish lager like Smithwick's or Guinness for a traditional pairing. The malty sweetness of Guinness balances the soup's sharp cheddar, while the effervescence cleanses your palate.
For a lighter option, a Belgian witbier with its citrus notes adds a fun contrast to the creamy texture.
Cider Comfort Pairings
Don't overlook dry hard ciders—they're perfect for soup pairings. A French-style dry cider like Domaine Dupont has bright apple notes that refresh the palate after each spoonful. The slight tartness enhances the soup's cheesy richness without competing. I always keep a bottle chilled for these cozy meals.
Non-Alcoholic Options
For a non-alcoholic choice, sparkling apple cider (like Martinelli's) works wonderfully. The bubbles mimic wine's cleansing effect, while the apple flavor complements the soup's savory profile. For a caffeine kick, a chilled Irish breakfast tea with a splash of milk adds warmth and tradition to the meal.
Cheese Topping Pairing Tip
Here's a pro tip: If you're serving with wine, let the soup cool slightly before drinking. The crispy cheese topping melts faster when warm, and the wine pairing benefits from the soup's slightly reduced temperature. This small adjustment makes a big difference in flavor harmony. ✨
Nutrition facts
Frequently asked questions
Can I make this soup ahead of time?
This soup actually tastes better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 4-5 days. For the crispy cheese topping, simply add it fresh when reheating—just broil for 3-4 minutes until golden brown. The texture won't be as crispy if made ahead, but the flavor will be even deeper.
What's the secret to getting that perfect crispy cheese topping?
The key is using sharp cheddar cheese and broiling at high heat for just 3-5 minutes. Spread the cheese in an even layer and watch closely—it browns quickly! For extra crispiness, use a mix of cheddar and Gruyère. If your toaster oven has a broiler setting, it's ideal for this step as it gives more precise control over the heat.
Can I substitute heavy cream with something lighter?
Yes, you can use half-and-half for a lighter option, though the soup will be slightly less rich. For a dairy-free alternative, coconut milk works surprisingly well—just use full-fat and add a pinch of salt to balance the flavor. The texture will be creamier but with a subtle coconut taste. If you're avoiding dairy completely, cashew cream (blended soaked cashews with water) is another great option.
Why did my roux turn dark brown too quickly?
This usually happens if the heat is too high or you're not stirring frequently enough. The ideal roux should be a deep golden brown, not dark brown or black. Keep the heat at medium and stir constantly with a wooden spoon. If it starts to darken too quickly, reduce the heat slightly. A properly cooked roux should smell nutty and coat the back of a spoon smoothly.
How do I make this soup vegetarian?
Replace the chicken broth with vegetable broth and use vegetable-based cream like coconut milk or cashew cream. Add mushrooms or lentils for extra protein and texture. The cheese topping remains the same, but you might want to add a pinch of nutritional yeast for a cheesy flavor boost. The overall method stays identical—just swap the animal-based ingredients for plant alternatives.