Jason's Deli Irish Potato Soup Copycat Recipe: Copycat Creaminess With Rustic Herb Notes

This Jason's Deli Irish Potato Soup copycat recipe delivers the same velvety, comforting bowl of soup that made the restaurant famous. The secret lies in slow-cooked potatoes, crispy bacon, and a blend of herbs that create that signature rustic flavor.

I've perfected this version after years of testing, ensuring every spoonful tastes like you're sitting in that iconic deli. The creamy texture comes from careful simmering, not heavy cream—just a touch of milk or sour cream at the end to bring it all together.

What sets this recipe apart is the balance of savory and slightly tangy notes, achieved through proper onion caramelization and a well-seasoned broth. The potatoes break down into that signature creamy consistency while staying tender, and the bacon adds a smoky depth that's impossible to resist.

This isn't just potato soup—it's a hearty, restaurant-quality meal that warms you from the inside out. The best part? It's easier to make at home than you might think, with straightforward steps that yield professional results every time.

By the time you're done, you'll have a steaming bowl of soup with crispy bacon bits floating on top, tender potatoes, and a velvety broth that's perfectly seasoned. The aroma alone will have everyone gathering around the table, and the first bite delivers that familiar, comforting taste.

This is the kind of soup that becomes a family favorite, especially when temperatures drop and you need something hearty to get you through the day. The instructions are clear and foolproof, so even first-time cooks can achieve restaurant-quality results.

Serve this soup with crusty bread for dipping or alongside a simple green salad for a complete meal. It reheats beautifully, making it perfect for meal prep or leftovers. The recipe scales easily too, so whether you're feeding a crowd or just treating yourself, you'll have enough to go around.

Let's get started on recreating that iconic bowl of comfort at home.

Ingredients for jason's deli irish potato soup copycat

Sixteen ingredients to recreate that iconic, creamy Irish potato soup at home.

The potatoes are the heart of this soup, so Yukon Golds are ideal—they break down beautifully while staying creamy. Costco or local markets often carry them, but any russet or red potato works in a pinch. For the bacon, thick-cut from Trader Joe's gives the best crispy bits, but regular supermarket bacon is fine. The onion and celery combo is classic—sweat them low and slow to build that rustic base flavor. Fresh herbs like thyme and parsley elevate it, but dried works too (just use one-third the amount). I always grab extra bay leaves—they add subtle complexity that disappears once removed.

No chicken broth? Beef broth in a pinch, but chicken is key for that authentic taste. Fresh thyme and parsley are best, but dried is fine if you're short on time (though the flavor is milder). Worcestershire sauce is non-negotiable—it adds that signature tangy depth. For the milk, whole is ideal, but 2% or even skim works if you prefer. The sour cream at the end is what makes it velvety—don't skip it. If you're watching calories, you can use Greek yogurt instead, but it'll be tangier. The Worcestershire can be swapped for a splash of soy sauce if you're avoiding vinegar, but the flavor won't be identical.

This soup tastes even better the next day—reheats beautifully in 2-3 minutes on the stove. Store leftovers in an airtight container for up to 5 days or freeze for 3 months. I like to portion it into individual containers so I can grab a bowl straight from the freezer. The bacon bits crisp up again when reheated, so don't skip that step! For extra richness, stir in a splash of milk when reheating. And if you're feeding a crowd, double the recipe—it's that good.

Step-by-step instructions for jason's deli Irish potato soup copycat recipe

Here's how to recreate that signature creamy texture and herb-forward flavor at home.

Place the 12 oz thick-cut bacon in a large Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon becomes deep golden brown and the fat renders out. This is your flavor foundation - don't rush it, or you'll miss that perfect crispy texture that defines the soup.

Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel-lined plate, leaving all that rendered fat in the pot. You'll need about 2 tablespoons of this bacon fat for the next step. If you have more than that, don't worry - you can use the extra later in the cooking process.

In the same Dutch oven, add the 1.5 whole yellow onion, 3 whole celery stalks, and 2 whole carrots that have been diced. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables soften and become translucent. This step develops their natural sweetness and builds more flavor into the soup base.

After 5 minutes, add the 4 cloves minced garlic and continue cooking for another 2-3 minutes until fragrant. The vegetables should be tender but not browned. If they start to stick, add a splash of the chicken broth to deglaze the pan. This ensures you capture all those browned bits that pack so much flavor.

Return the crispy bacon to the pot and stir to combine. Add the 2.5 lb yukon gold potatoes that have been peeled and cut into 1-inch cubes, along with the 6 cups chicken broth. Bring everything to a boil over high heat, then immediately reduce the heat to medium-low and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.

While simmering, stir in the 1 tsp dried thyme, 1 tsp dried parsley, and 2 whole bay leaves. These herbs will infuse the soup with their rustic notes. You'll want to taste the soup at this stage - it should be flavorful but still need the finishing touches. If it needs more salt, add some now, but remember you'll be adding more later.

Once the potatoes are tender, stir in the 0.5 cup whole milk and 1 tbsp Worcestershire sauce. These ingredients add depth and richness to the soup. Let the soup simmer for another 5 minutes to allow the flavors to meld together. The milk will create that signature creamy texture without making the soup heavy.

Remove the 2 whole bay leaves and adjust the seasoning if needed. The soup should be well-seasoned with a balance of salty, savory, and herbal notes. This is where you can taste and adjust - add more salt if needed, or a bit more Worcestershire sauce for extra umami depth.

Just before serving, gently stir in the 0.25 cup sour cream. This adds a final layer of creaminess and a slight tang that brightens all the other flavors. Be careful not to overmix - you want to maintain that velvety texture without breaking up the sour cream too much.

Ladle the soup into bowls and serve immediately. The contrast between the creamy soup and the crispy bacon on top is what makes this copycat recipe so special. Each spoonful should deliver that perfect balance of hearty vegetables, rich bacon flavor, and comforting creaminess that makes this soup so beloved.

Flavor customization for this jason's deli irish potato soup copycat

Spicy Kick Option

For those who love heat, stir in ½ tsp cayenne pepper or 1 tbsp hot sauce (like Frank's RedHot) when adding the Worcestershire sauce. If you prefer smoky heat, add ½ tsp smoked paprika with the thyme and parsley.

For a slow build, serve with extra hot sauce on the side—this lets everyone customize their bowl. 🌶️

Creamy Variations

Swap the sour cream for Greek yogurt (same amount) to make it tangier, or use crème fraîche for a richer finish. For a dairy-free version, stir in ½ cup coconut milk at the end instead of sour cream.

If you want extra richness, fold in ¼ cup mashed potatoes at the very end for a thicker, velvety texture.

Herb Swaps

Trade the thyme and parsley for 1 tsp dried rosemary and 1 tsp fresh chives for a more Mediterranean twist. Or add ½ tsp dried tarragon for a subtle anise note that pairs beautifully with the bacon.

Fresh herbs always taste brighter, but dried works in a pinch—just reduce to ⅓ the amount.

Protein Swaps

Skip the bacon and use smoked sausage (like kielbasa) for a heartier option—slice it thin and brown it first. For vegetarians, stir in ½ cup cooked lentils or crumbled tempeh at the end for protein.

If you love seafood, add ½ cup cooked shrimp just before serving for a coastal-inspired twist.

Add 1 cup diced butternut squash with the carrots for natural sweetness, or toss in ½ cup frozen peas at the very end for a pop of color. For a rustic touch, include ½ cup chopped leeks with the onions—they add a mild onion flavor without overpowering. 🥕

Umami Depth

Boost the savory notes by adding 1 tsp fish sauce (like Red Boat) with the Worcestershire, or stir in 1 tbsp soy sauce for a deeper, saltier profile. For a meaty taste without meat, add 1 tbsp nutritional yeast**—it adds a cheesy, umami richness that vegetarians will love.

Frequently asked questions