Soups & Stews
The Jason's Deli Irish Potato Soup copycat recipe delivers that signature velvety texture and rustic herb depth you crave after a long day.
I've recreated this restaurant classic in my own kitchen, testing every ingredient ratio and simmering technique to nail the perfect balance of creamy potatoes, savory ham, and aromatic herbs. The secret lies in slow simmering and proper blending—no shortcuts here.
What sets this copycat apart is the layered flavor profile: tender ham cubes, buttery potatoes, and a creamy broth infused with fresh thyme and parsley. The soup is rich enough to satisfy but light enough to enjoy year-round, not just in winter.
I've included precise measurements and step-by-step instructions to ensure your version tastes just like the original, down to the last spoonful.
By the time you're done, you'll have a steaming bowl of restaurant-quality soup with perfectly cooked potatoes, melt-in-your-mouth ham, and a velvety texture that clings to every spoonful. The aroma alone will have your kitchen smelling like a cozy Irish pub, and the taste? Well, that's where the magic happens.
Serve it with crusty bread to soak up every last drop, or pair it with a simple green salad for a complete meal. This recipe is designed to impress—whether you're feeding a family or hosting dinner guests. Let's get started on recreating that iconic Jason's Deli flavor at home.
Ingredients for jason's deli irish potato soup copycat
Pantry staples and a handful of fresh herbs—this is how you recreate Jason's Deli's iconic Irish potato soup at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Peeled and cubed evenly |
| Diced Ham 🥓 | 1 ½ cups | Pre-cooked, no added sugar |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Butter 🧈 | 4 tbsp | Unsalted, cut into pieces |
| Fresh Thyme 🌿 | ¼ cup | Stems removed, chopped |
| Fresh Parsley 🌿 | 0.15 cup | Flat-leaf, chopped |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Peeled and minced |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaf 🍃 | 1 whole | Dried, removed after simmering |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
The potatoes are the heart of this soup. Yukon Golds give you that buttery, creamy texture—Russets work too, but they'll be starchier. Grab the pre-diced ham at Costco or Walmart—it's cheaper and saves time. I always use the no-sugar-added kind, but if that's not available, just rinse it well to cut down on sweetness. The fresh thyme and parsley? Trader Joe's has the best prices, but any grocery store's produce section will do. Just make sure the herbs are vibrant—no wilted stems here.
No fresh thyme? Dried works at one-third the amount, but the flavor won't be quite the same. Short on ham? Smoked turkey or chicken in cubes works too—just add a pinch of smoked paprika to mimic the depth. The chicken broth can be homemade or store-bought, but avoid the high-sodium versions. If you're making a big batch, double the broth and ham—this soup tastes even better the next day. The onion and garlic are non-negotiable for that rustic base, but if you're in a rush, onion powder and garlic powder in a pinch will get you close.
This soup reheats beautifully—just warm it gently on the stove with a splash of broth or milk. Keeps for 4-5 days in the fridge, freezes for 3 months. I always make extra and freeze portions for lazy weeknights. The flour slurry is key for that velvety texture, so don't skip it—just whisk it with a little cold water before adding to the pot. Trust me, it's worth the extra minute.
Why You'll Love This Recipe
- Here’s what sold me: the way the butter and cream make every spoonful velvety, but the Yukon Golds stay just firm enough to hold their shape. It’s that perfect balance—rich without being heavy, hearty without being greasy.
- One-Pot Magic: I swear by this recipe when I’m too tired to wash dishes. Just toss peeled Yukon Golds, diced ham, and broth in one pot, let it simmer, then stir in the cream at the end—no straining, no fuss. That’s how you turn a weeknight into a no-stress dinner.
- Creamy Crisp Contrast: Here’s what sold me: the way the butter and cream make every spoonful velvety, but the Yukon Golds stay just firm enough to hold their shape. It’s that perfect balance—rich without being heavy, hearty without being greasy.
- Lunchbox Hero: Between us, this soup is my secret weapon for packed lunches. The ham stays tender, the potatoes don’t turn to mush, and the cream keeps it satisfying cold or reheated. (Yes, even on a Tuesday night.)
Step-by-step instructions for jason's deli Irish potato soup copycat recipe
Here's how to recreate that iconic restaurant version at home—creamy, herby, and packed with savory ham flavor.
Sauté the Aromatics Until Fragrant
Melt 4 tablespoons butter in a large Dutch oven over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Stir in the 4 cloves garlic cloves and cook for another 30 seconds until fragrant—you should smell that sweet garlic aroma filling your kitchen.
Here's where the magic starts: Add the 0.25 cup fresh thyme and 0.15 cup fresh parsley. Stir for 1 minute until the herbs release their oils and perfume the butter. This step builds the rustic herb foundation that makes this soup taste like it came straight from Jason's Deli. Keep the heat at medium to prevent burning the delicate herbs.
Build the Soup Base with Potatoes and Ham
Add the 2.5 lb peeled and cubed Yukon Gold potatoes and 1.5 cups diced ham to the pot. Stir to coat everything in the herbed butter. Pour in the 4 cups chicken broth and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.
This simmering time is crucial—it allows the potatoes to begin breaking down slightly while the flavors meld together. You'll notice the soup will look cloudy at first, but as it simmers, it'll start to clear slightly. That's when you'll know the starches are beginning to release from the potatoes, creating that velvety texture we're after.
Thicken and Finish with Cream
Sprinkle the 1 tablespoon all-purpose flour over the soup and stir vigorously for 1 minute to distribute it evenly. This creates a light roux that will help thicken the soup without making it gluey. Cook for another 2 minutes to cook off the raw flour taste.
Add the 1 cup heavy cream, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir in the 1 whole bay leaf and simmer for 10 minutes until the potatoes are tender enough to pierce with a fork but still hold their shape. The soup should now be thick and creamy—if it's too thin, simmer uncovered for another 5 minutes to reduce slightly.
Garnish and Serve Warm
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with additional fresh parsley if desired. The soup should be thick enough to coat the back of a spoon but still have a silky, velvety texture. Each spoonful should deliver that perfect balance of creamy potatoes, savory ham, and aromatic herbs that makes this soup so special.
Serve immediately while hot—this soup tastes best fresh from the pot. For extra richness, you can top each serving with a dollop of sour cream or a sprinkle of extra black pepper. The flavors will continue to develop as it sits, so don't wait too long to enjoy it!
Pro Tips For Making Jason'S Deli Irish Potato Soup Copycat
- Boil Potatoes First: I used to add raw Yukon Golds to the broth and wonder why the soup turned out gluey. Instead, parboil them for 8-10 minutes until fork-tender, then drain and return to the pot. This keeps their shape and prevents that sad, mushy texture—especially crucial when you’re trying to mimic that deli-style chunkiness.
- Salt the Ham: Store-bought diced ham is often bland, and skipping seasoning makes the soup taste flat. Toss the ham with ½ teaspoon salt and ¼ teaspoon black pepper before adding it to the pot. The salt dissolves into the broth, amplifying every spoonful—no one wants ham that tastes like it came straight from the deli counter.
- Temper the Cream: Pouring cold heavy cream into a simmering pot is a one-way ticket to scrambled soup. Instead, whisk a ladle of hot broth into the cream first, then slowly stir it back into the pot. This avoids curdling and keeps the soup silky—because nobody wants to fish out lumps when they’re halfway through their bowl.
- Simmer, Don’t Boil: After adding the cream, reduce the heat to a bare simmer (tiny bubbles, occasional swirls). Boiling turns the soup grainy and breaks down the potatoes into mush. Let it sit for 5 minutes off the heat if you’re impatient—this is how you get that creamy, restaurant-worthy finish without the effort of constant stirring.
Dietary considerations for this recipe
Gluten-Free Adaptation
This soup is naturally gluten-free except for the flour used to thicken it. Replace the 1 tablespoon all-purpose flour with 1 tablespoon cornstarch or gluten-free all-purpose flour blend like Bob's Red Mill. Whisk it with 2 tablespoons cold water to create a slurry, then stir it into the simmering soup.
The texture will be just as creamy, and you won’t sacrifice any flavor. Always double-check your broth label—some brands add gluten as a thickener. 🌱
Dairy-Free Option
For a dairy-free version, swap the 1 cup heavy cream with 1 cup full-fat coconut milk (canned, not cartoned). You’ll notice a subtle coconut flavor, but it blends surprisingly well with the potatoes and herbs.
To enhance richness, add 1 tablespoon nutritional yeast when you stir in the cream substitute. The soup will still be velvety, though slightly lighter in texture. 🥥
Lower-Carb Version
Cut carbs by replacing 1.5 cups diced ham with 1.5 cups shredded rotisserie chicken breast (skin removed) and reducing potatoes to 1.5 lb Yukon Golds. For extra flavor, add 1 teaspoon smoked paprika to the chicken.
The soup will be lighter but still hearty, with a cleaner taste that’s perfect for keto or low-carb diets. 🥦
Vegetarian Swap
Skip the ham entirely and add 1 cup sliced mushrooms and 1 cup diced celery when sautéing the aromatics. Boost umami with 1 teaspoon soy sauce or tamari (ensure it’s gluten-free if needed).
For protein, stir in ½ cup cooked lentils or 1 cup crumbled tofu at the end. The broth will still be rich, but the flavor profile shifts to earthy and savory. 🍄
Allergen-Friendly Tips
If nut allergies are a concern, avoid coconut milk (used in the dairy-free version) and opt for 1 cup unsweetened oat milk instead—it adds creaminess without nuts. For egg allergies, this recipe is already safe since no eggs are used.
Always check your broth for hidden allergens like soy or wheat, and use separate utensils if cross-contamination is a risk. Safety first! 🛡️
Nutrition facts
Frequently asked questions
Why does Jason's Deli Irish potato soup taste so creamy?
The secret lies in two key techniques: simmering the potatoes until they soften but still hold shape, then using a light flour slurry to thicken the broth. The 1 cup heavy cream adds richness, but the real magic happens when the potato starches release during simmering, creating that signature velvety texture.
Can I make this soup ahead of time?
This soup actually tastes better the next day as the flavors meld. Let it cool completely, then store in an airtight container in the fridge for up to 4-5 days. Reheat gently on the stove with a splash of broth or milk to restore creaminess. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What's the best way to adjust the thickness?
If your soup is too thin, simmer uncovered for 5-10 minutes to reduce. For extra thickness, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for 2 minutes. If it's too thick, whisk in 2-4 tablespoons warm broth or milk gradually until reaching your preferred consistency. The ideal texture should coat the back of a spoon but still be smooth.
Can I substitute fresh herbs with dried?
Yes, but use one-third the amount of dried herbs. For example, replace 0.25 cup fresh thyme with 1 teaspoon dried thyme. Dried herbs are more concentrated, so they pack more flavor in smaller amounts. If you're using dried, add them with the flour slurry at the thickening stage for even distribution. The flavor won't be identical, but it'll still be delicious.
How do I make this soup spicier?
Add ½ teaspoon smoked paprika when sautéing the aromatics, or stir in ¼ teaspoon cayenne pepper with the salt and pepper. For heat lovers, top each serving with 1-2 dashes of hot sauce or a pinch of red pepper flakes. The ham already adds a subtle savory depth, so these additions will complement rather than overpower the original flavor.