Irish Potato Soup Like Jason’s Deli: A Copycat Recipe

Irish potato soup is a creamy, hearty soup made with potatoes, onion, celery, broth, and milk or cream; this home-style copycat version is served hot with cheddar and scallions. Potato soups have many regional and family variations, so this recipe is an approachable Irish-style take rather than a claim to one definitive version.

Ingredients

4 tablespoons unsalted butter (56 g)
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
2 celery stalks, finely chopped (about ½ cup / 80 g)
2 garlic cloves, minced (about 6 g)
¼ cup all-purpose flour (32 g)
4 cups low-sodium vegetable or chicken broth (950 ml)
2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (900 g)
½ teaspoon dried thyme (about 0.5 g)
1 bay leaf (optional)
1 teaspoon fine salt (6 g), plus more to taste
½ teaspoon freshly ground black pepper (about 1 g)
2 cups whole milk (480 ml)
½ cup heavy cream (120 ml)
1 cup shredded sharp cheddar, for serving (about 100 g)
¼ cup thinly sliced scallions, for serving (about 15 g)

Instructions

Prepare the vegetables. Peel the potatoes and cut them into evenly sized cubes about ½ inch across so they become tender at roughly the same time. Chop the onion and celery finely, and mince the garlic. Keep the potatoes ready beside the stove; there is no need to soak them, since a little surface starch helps give the soup body.
Soften the onion and celery. Melt the butter in a large heavy pot or Dutch oven over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring often, until they have softened and the onion looks translucent. Keep the heat moderate rather than browning the vegetables; a gentle base gives the finished soup a mellow flavor.
Add garlic and flour. Stir in the garlic and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir continuously for 2 minutes. The mixture will look thick and pasty. Cooking the flour briefly removes its raw taste and helps thicken the broth later.
Make the broth base. Pour in the broth a little at a time, whisking or stirring well after each addition to loosen the flour mixture and prevent lumps. When the broth is incorporated, add the potatoes, thyme, bay leaf if using, salt, and pepper. Stir and scrape the bottom of the pot to make sure no flour is stuck there.
Simmer until the potatoes are tender. Bring the soup just to a boil, then immediately lower the heat to maintain a gentle simmer. Cover the pot slightly ajar and cook for 16 to 20 minutes, stirring once or twice, until a fork slides easily into the potato cubes. Avoid a hard boil, which can break the potatoes unevenly and make the soup more difficult to control.
Give the soup a creamy texture. Remove the bay leaf. For a chunky-creamy result, use a potato masher to mash about one-third of the potatoes directly in the pot, leaving the rest intact. For a smoother soup, blend a portion with an immersion blender, keeping the blender head below the surface to prevent splashes. Blend only briefly: overworking potatoes can make them gluey.
Finish with milk and cream. Stir in the milk and heavy cream. Warm the soup over low heat for 4 to 5 minutes, stirring occasionally, until it is hot throughout; do not let it boil after adding the dairy. Taste and adjust the salt and pepper. If it seems too thick, stir in warm broth or milk a few tablespoons at a time. Ladle into bowls and top with cheddar and scallions.

Tips

Choose potatoes for the texture you want. Yukon Gold potatoes are a useful middle ground: they become tender and creamy but still hold some shape. Russets break down more readily and make a thicker, softer soup; red potatoes stay firmer and create a chunkier bowl. If you use russets, mash gently rather than blending the whole pot.
Keep the roux smooth. Add broth gradually and stir well as you pour. If a few small lumps form, whisk the liquid base before adding the potatoes. Once the potatoes are tender, avoid vigorous whisking, which can break them apart more than intended.
Use low-sodium broth when possible. Broth and cheese can both contribute salt, so starting with less-salty broth makes the final seasoning easier to control. If using salted broth, begin with ½ teaspoon salt and adjust after the cream goes in.
Do not boil the dairy. A gentle final warming keeps the milk and cream from separating and helps preserve the soup’s smooth appearance. If the soup thickens while it sits, loosen individual portions with a splash of milk or broth rather than adding a large amount to the entire pot.

Serving Suggestions

Serve the soup in warm bowls with shredded sharp cheddar and sliced scallions for color and a savory finish. A little extra black pepper is a simple topping; a small pat of butter stirred into a very hot bowl adds richness. Put toppings on the table so each person can choose how much cheese or onion to add.

For a filling lunch, pair a bowl with crusty bread, a warm roll, or crackers for dipping. A crisp green salad with a tangy vinaigrette balances the soup’s creamy texture, while steamed green beans or roasted broccoli make a straightforward side for dinner. If you are serving several dishes, offer modest portions of the soup as a first course and keep the garnishes separate until serving.

Variations

Make it vegetarian: Choose vegetable broth and check that the cheese you use is suitable for your preference. The soup is already easy to prepare without meat, and extra scallions or a handful of chopped parsley can add freshness. For a more pronounced savory note, add a teaspoon of Dijon mustard with the milk, tasting as you go.

Make it lighter: Replace the heavy cream with an equal amount of whole milk. The soup will be less rich and a little thinner, but the mashed potatoes still provide body. Avoid using skim milk if you want a creamy result. You can also use 2% milk, though the texture will be lighter still.

Add vegetables: Stir in 1 cup (about 150 g) of thawed peas during the last 3 minutes of cooking, or add 1 cup (about 100 g) of finely chopped kale during the final 5 minutes. These additions change the color and flavor but work well with the potato base. Do not add a large amount of extra vegetables without adding broth, or the soup may become crowded and overly thick.

Adjust the consistency: For a distinctly chunky soup, mash only a few potatoes or skip mashing altogether. For a smoother finish, blend about half the soup and leave the rest whole. A countertop blender can be used in batches, but hot liquid expands: fill the jar no more than halfway, remove the center cap if the lid has one, cover the opening with a folded towel, and blend carefully.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking. Divide it among shallow, covered containers so it cools promptly, then keep it refrigerated for 3 to 4 days. The soup may thicken as the potatoes absorb liquid, which is normal. Stir in a splash of broth or milk when reheating to restore a spoonable consistency.

Warm portions on the stovetop over low to medium-low heat, stirring frequently, or microwave them in a covered microwave-safe bowl, pausing to stir. Reheat leftovers to 165°F (74°C); USDA FSIS recommends this temperature for leftovers, and a food thermometer can confirm it. Avoid a rolling boil, particularly after adding milk or cream, because it can affect the soup’s texture.

For longer storage, freeze the soup in airtight, freezer-safe containers for up to 2 months for best quality. Leave a little space at the top for expansion and thaw it overnight in the refrigerator. Dairy-based soups can separate or become grainy after freezing, so thawed soup may not be quite as silky as freshly made. Reheat slowly while stirring; if needed, whisk in a little fresh milk to bring the texture together. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Is this an official Jason’s Deli recipe?
This is an independent, home-style copycat interpretation of the requested creamy Irish potato soup, not an official restaurant recipe. The texture and toppings are adjustable, so you can make it chunkier, smoother, or more sharply flavored to suit your table.

Can I make the soup without a blender?
Yes. A potato masher works well for this recipe and gives you good control over how much of the soup becomes smooth. Mash a few potatoes at a time until the broth looks creamy but still has visible pieces. You can also leave every potato cube whole for a more rustic result.

Why did my potato soup turn gluey?
Potatoes can become gummy when they are blended or stirred too aggressively, especially after they are fully cooked. Mash only part of the soup, or blend briefly and stop as soon as you reach the texture you like. Starchy russet potatoes are more prone to this than Yukon Golds.

Can I make it ahead?
Yes. Cook the soup through the potato-simmering and mashing steps, cool and refrigerate it, then add the milk and cream while reheating gently the next day. This can help preserve a smooth dairy texture. If you have already added the dairy, it is still fine to reheat gently; stir often and do not let it boil.

What can I use instead of heavy cream?
Use an equal amount of whole milk for a lighter soup, or use half-and-half for a middle ground. The soup will be less rich with milk and somewhat richer with half-and-half. Add either choice gradually and keep the pot at a gentle heat so the dairy stays smooth.

How can I tell when the potatoes are done?
Test a few cubes from different parts of the pot with a fork. They are ready when the fork enters easily and the potato yields without a hard center. If the cubes still feel firm, simmer for another 2 to 3 minutes and check again rather than turning up the heat sharply.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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