Although you won’t find anything like this recipe in Ireland, the Irish Potato Soup Jason’s Deli serves is darn delicious. Leaning more toward a traditional chowder than a watery soup, this dish is loaded with tender potatoes, lightly caramelized onions, and sweet carrots simmered in a creamy base. Finished with a sprinkling of shredded cheddar cheese and crumbled crispy bacon, a bowl of this creamy potato soup makes an excellent lunch or starter for a hearty dinner. It’s classic comfort food that is sure to warm your belly and heart.
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What makes this Irish Potato Soup so good?
Although you won’t find anything like this recipe in Ireland, the Irish Potato Soup Jason’s Deli serves is darn delicious. Leaning more toward a traditional chowder than a watery soup, this dish is loaded with tender potatoes, lightly caramelized onions, and sweet carrots simmered in a creamy base.
Finished with a sprinkling of shredded cheddar cheese and crumbled crispy bacon, a bowl of Irish Potato Soup makes an excellent lunch or starter for a hearty dinner. It’s a classic comfort food that is sure to warm your belly and heart.
Ingredients and their roles
For Jason’s Deli Irish Potato Soup recipe, you’ll need:
- Russet potatoes – thicken the soup slightly with natural potato starch and provide filling carbs.
- Unsalted butter – helps evenly saute the onions and builds a rich flavor.
- White onions, small diced – adds complex flavors and mild sweetness.
- Carrots, shredded – bulk up the soup and add sweetness and color.
- All-purpose flour – transforms the soup into a chowder.
- Chicken bouillon (Knorr, preferred) – gives the soup a mild chicken flavor and adds herbs.
- Water – dissolves the chicken bouillon to make a chicken stock.
- Whole milk – thins out the cream base while still adding dairy.
- Heavy cream – gives the soup a rich, luxurious mouthfeel.
- Ground black pepper – provides a slight warmth and mild sharpness to balance out the cream and milk.
- Instant mashed potato flakes – thicken the soup into a chowder and boost the potato flavor.
- Cheddar cheese, shredded – adds creaminess and a slight sharpness to the dish.
- Bacon, cooked – lends a savory, smoky flavor and gives the soup a bit of a crunch.
How to make homemade Irish Potato Soup
To prepare the baked potatoes:
- Preheat the oven to 400°F.
- Wash and dry the Russet potatoes. Prick each potato a few times with a fork to release the steam as they cook and prevent the potatoes from splitting open.
- Place the potatoes directly on the oven rack for the most even cooking or on a baking tray to keep your oven clean.
- Bake until the potatoes are fork-tender, about 45 to 60 minutes, depending on their size.
- Allow the fork-tender potatoes to cool until you can handle them, and then peel off the skin.
- Cut the potatoes into bite-sized pieces and spread them on a wire rack to finish cooling.
To prepare the base for Jason’s Deli Irish Potato Soup:
- Set a heavy-bottomed pot with a lid over medium heat.
- Melt the unsalted butter in the pot. When it stops foaming, add the finely diced white onions. Saute, stirring occasionally, until the onions become translucent. Add the shredded carrots and continue stirring until all the vegetables soften.
- Sprinkle the flour over the top of the sauteed veggies and stir until the flour coats the carrots and onions and begins to gain some color.
- Dissolve the chicken bouillon in the water and slowly pour it into the pot while constantly stirring to prevent lumps.
- Stir in the whole milk, heavy cream, and ground black pepper.
- While stirring, bring the base to a gentle simmer and cook for about five minutes. Adjust the heat to keep the base from boiling.
- Stir in the instant mashed potato flakes until dissolved.
- Add the cubed baked potato and allow the base to simmer on low for five to ten minutes to thicken up. Remember, it will thicken further when it is off the heat. Stir occasionally and add a little more whole milk if it becomes too thick.
To serve:
- Ladle the Irish Potato Soup into serving bowls.
- Top with shredded cheddar cheese, and crumble the cooked bacon over the top.
What to serve with Jason’s Deli Irish Potato Soup:
Turn this soup into a meal by adding a side. Here are three quick and tasty options:
Cucumber, Tomato, and Onion Salad. This salad combines the best of the summer season into one light and refreshing dish. The tangy dressing brings this Cucumber, Tomato, and Onion Salad together. It is an excellent contrast to the richness of Irish Potato Soup.
Parmesan Cheese Garlic Bread. Mop up every last drop of this soup with a piece of Parmesan Cheese Garlic Bread. This no-frills garlic bread is a true classic that’s easy and delicious.
Half a Panera sandwich. Pair a cup of soup and half a sandwich for the perfect lunch. Panera makes amazing gourmet sandwiches. Check out these top 15 sandwiches from Panera and choose your favorite!
Storage & Reheating Instructions
- Refrigerator Storage: Cool soup quickly by stirring to reduce temperature. Transfer to an airtight container and refrigerate for up to 3 days. Soup tastes better the next day.
- Reheating Method: Reheat gently on the stovetop over low heat while stirring constantly. Add whole milk to thin if needed. Never boil dairy as it may curdle.
- Freezing: Not recommended due to dairy content and potato texture changes when frozen.
More Jason’s Deli copycat recipes
More amazing copycat soup recipes
- Chili’s Baked Potato Soup
- O’Charley’s Loaded Potato Soup
- Bennigan’s Ultimate Baked Potato Soup
- La Madeleine Country Potato Soup
Check out more of my easy potato soup recipes and the best restaurant copycat recipes on CopyKat!
Jason’s Deli Irish Potato Soup
Ingredients
- 1 pound russet potatoes
- 4 tablespoons butter
- 1/2 cup finely diced white onions
- 1/3 cup shredded carrots
- 1/4 cup all-purpose flour
- 2 teaspoons Knorr chicken bouillon
- 2 cups water
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground black pepper
- 3 tablespoons instant mashed potatoes
- shredded cheddar cheese for garnish (1 tablespoon per bowl)
- cooked and crumbled bacon for garnish (about 2 teaspoons per bowl)
Instructions
- Preheat the oven to 400°F.
- Wash the potatoes thoroughly and pat them dry. Prick each potato several times with a fork to allow steam to escape. Place the potatoes directly on the oven rack or on a baking sheet and bake until fork tender, about 45 to 60 minutes.
- When the potatoes are cool enough to handle, peel off the skins and chop the potatoes into small, bite-sized pieces. Set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and sauté until translucent, about 3 to 5 minutes. Add the shredded carrots and continue cooking until they begin to soften, about 3 minutes.
- Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for about 2 minutes to create a roux, which will help thicken your soup.
- Dissolve the Knorr chicken bouillon in 2 cups of water and slowly pour this mixture into the pot while stirring constantly to prevent lumps from forming.
- Add the whole milk, heavy cream, and ground black pepper. Stir to combine. Bring the mixture to a gentle simmer (be careful not to let it boil) and cook for about 5 minutes, stirring occasionally to prevent scorching.
- Gently fold the chopped baked potatoes into the soup. Then, to further thicken the soup and enhance the potato flavor, sprinkle the instant mashed potatoes into the soup and stir until completely dissolved.
- Allow the soup to simmer for another 5 to 10 minutes to let the flavors meld. If the soup seems too thick, you can add a little more milk or water to achieve your desired consistency. Taste and adjust the seasonings if necessary. Garnish with shredded cheddar cheese and crumbled bacon.
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