Homemade Jason's Deli Irish Potato Soup
What is Jason's Deli Irish Potato Soup?
Jason's Deli Irish Potato Soup is a creamy, hearty soup loaded with potatoes, smoky bacon, aged Irish cheddar, and aromatic veggies for ultimate comfort food bliss.
There's just something about a piping hot bowl of potato soup that feels like an edible hug on a chilly day. And when that potato soup is infused with the rich, savory flavors of Irish cheddar and smoky bacon? That's the kind of soul-warming comfort that makes you want to curl up and stay a while.
Ever since my first spoonful of Jason's Deli's now-legendary Irish Potato Soup, I've been hooked. With its thick, velvety base of pureed potatoes cradling chunks of buttery, fork-tender potato bites and a savory blend of veggies, it's the epitome of scratch-made comfort food done right.
But what really sets it into "Oh my...yum!" territory for me is that perfect harmony of flavors - the sharp tang of aged Irish cheddar, the smoky-salty crunch of real bacon bits, the aromatic blend of thyme and garlic. Each spoonful is a little journey of creamy indulgence with bright pops of flavor.
Needless to say, I was determined to recreate that cozy bliss at home. While Jason's Deli is obviously tight-lipped about their official recipe (as they should be!), I spent weeks tinkering away to capture that magic in my own kitchen.
After lots of taste-testing, I can say with confidence that this Homemade Irish Cheddar Potato Soup absolutely nails those soul-satisfying flavors and textures we all crave. From the thick, velvet-rich base to the tender potato chunks to those little bursts of cheesy, bacony goodness in each bite - it's all there in homemade form.
Here's a peek at the all-star line-up of ingredients that make it so epically delicious:
- Russet Potatoes - Because starchy russets give you that thick, creamy texture when blended
- Smoky Bacon - None of that fake-bacon bits stuff! We're using the real deal for max smokehouse flavor.
- Irish Cheddar - The slightly nuttier, more buttery taste of this aged cheddar is chef's kiss.
- Aromatics - A soffritto blend of onions, carrots and celery provide that savory backbone.
- Bold Seasonings - Thyme, garlic powder, parsley...they may seem simple but they're so key!
The real magic though lies in the technique - making a roux to create the velvety smooth and thick base, cooking the diced potatoes in broth to infuse their starchy goodness, hand-mashing some of the potatoes to thicken it up, cooking those veggies in the rendered bacon fat for supreme flavor...
I could go on, but you get the idea. It's thoughtful touches like these that transform humble pantry spuds into spoonable paradise.
Now in the interest of full transparency, I'm not claiming my version here is an exact clone of Jason's trademarked recipe. Those types of proprietary formulas are closely-guarded for good reason. But I'd stake a pretty decent wager that this homemade take gives you at least 95% of that soul-satisfying flavor you crave from their iconic soup.
And hey, maybe you'll even find it tastes a little better than the original because it's 100% from scratch with zero processed ingredients. (No shade to Jason's - I still love their the real deal! But there's something special about handcrafting it yourself.)
Either way, I'm just thrilled to have an easy path to scratch-made Irish potato perfection anytime the craving strikes. This recipe is definitely earning a spot in the regular cozy-weather rotation.
So grab a crusty loaf of bread, pour yourself a big ol' bowl of pure creamy-bacon-cheesy comfort, and let the soul-warming begin! Your taste buds can thank me later.
Disclaimer: While this homemade recipe was inspired by the flavors of Jason's Deli's Irish Potato Soup, it is not their proprietary recipe. I developed this version through researching traditional ingredients and preparation methods for classic potato soups.
Jason's Deli-Inspired Irish Potato Soup Recipe
The Cozy, Creamy Bliss of Homemade Irish Potato Soup
prep time with cook time.
Serves 8 and contains approximately 450 calories per serving.
Irish-American / Soup
Ingredients
- 8 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 8 cups low-sodium chicken or vegetable broth
- 4 strips thick-cut bacon, diced
- 1 cup diced yellow onion
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 cup Irish cheddar cheese, grated
- Chopped scallions or chives for garnish
Directions
- Place the diced potatoes and broth in a large pot and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10-15 minutes until potatoes are just fork tender. Do not overcook. Remove from heat and set aside.
- In a large skillet, cook the diced bacon over medium heat until crispy. Transfer bacon to a paper towel-lined plate, leaving bacon grease in the skillet.
- In the bacon grease, sauté the onions, carrots and celery until softened, 5-7 minutes.
- Create a roux by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes while whisking constantly.
- Slowly whisk in the milk and cream to the roux. Bring to a simmer and cook for 5 minutes until thickened slightly.
- Add the cream mixture to the potato/broth pot, along with the sautéed veggies, thyme, garlic powder and half the cooked bacon bits. Season generously with salt and pepper.
- Use a potato masher or immersion blender to coarsely mash/blend about 1/3 of the potatoes to help thicken the soup while leaving plenty of chunks.
- Simmer for 10 more minutes to allow flavors to meld. Adjust seasoning if needed.
- Remove soup from heat and stir in the grated Irish cheddar until melted and incorporated.
- Ladle soup into bowls and garnish with remaining bacon bits, a sprinkle of parsley and chopped scallions.
Check this video out about Jason's Deli Irish Potato Soup.
Rated 4.9 by 27 reviewers.
Recipe Tags: Jason's Deli Irish Potato Soup, Jason's Deli Irish Potato Soup Recipe
Published by: Dish Dupes
FAQs
Is this the actual recipe from Jason's Deli? No, this is not Jason's Deli's official proprietary recipe. As a restaurant chain, they closely guard their real recipes as trade secrets. This is a homemade version I developed through research and testing to try to replicate their iconic soup's flavors.
What type of potatoes work best? I recommend using starchy russet potatoes. Their high starch content helps create that thick, velvety texture when some of the potatoes are mashed or blended into the soup.
Can I use a different type of cheddar cheese? You can substitute regular cheddar if needed, but the Irish cheddar adds a distinctly nuttier, richer flavor that's part of what makes this soup so tasty. Aged white cheddar could work as an alternative.
Is the bacon necessary or can I leave it out? The smoky, salty bacon is a key flavor component, so I don't recommend omitting it entirely. For a vegetarian version, you could use vegetable broth and add a smoked seasoning like smoked paprika to try to replicate those savory notes.
How can I make this soup thicker? This soup gets its thick, creamy texture from making a roux with butter and flour, cooking the potatoes in broth, and hand-mashing some of the cooked potatoes. For an even thicker consistency, use less broth or mash more of the potatoes.
What are the best seasonings to use? Thyme, garlic powder, parsley, salt and pepper create those classic savory potato soup flavors. You could add a bay leaf while simmering as well.
How can I add extra veggies? The soup contains the traditional mirepoix of onions, carrots and celery. But you could also add other diced veggies like leeks, parsnips or kale for extra nutrients and flavor.
Should I use an immersion blender or hand masher? Either works! An immersion blender purees some of the potatoes right in the pot for quicker thickening. A potato masher allows more control over the texture.
How do I store leftover soup? Let any leftovers cool completely and store in an airtight container in the refrigerator for 3-4 days. You may need to add a splash of milk when reheating to restore the creamy consistency.
Can I make this soup in a slow cooker? While it's best made on the stovetop, you could adapt it for a slow cooker. Cook the bacon and veggies as instructed, then add to the slow cooker with the potatoes, seasonings and broth. Cook on low for 6-8 hours until potatoes are very soft, then mash some of them. Finish by stirring in the roux mixture and shredded cheese.
