Jason's Deli Irish Potato Soup Copycat Recipe: Creamy, Rustic Comfort in One Pot

This Jason's Deli Irish Potato Soup copycat recipe delivers the same creamy, hearty comfort you crave—just like their famous version, but with a few professional secrets to elevate every spoonful.

The key lies in slow-cooking the broth to develop deep, savory layers while keeping the potatoes tender and the bacon perfectly crisp.

I've perfected this method over years of testing, ensuring the texture matches that signature Jason's Deli consistency: velvety broth, fluffy potatoes, and just the right amount of smoky bacon.

What makes this recipe truly professional is the technique: browning the bacon and sausage first creates a rich, caramelized foundation, while simmering the soup uncovered allows excess moisture to evaporate, resulting in that perfect creamy texture without heavy cream.

The soup develops its rustic flavor as it cooks—no shortcuts here. With just 30 minutes of active prep followed by 1 hour of simmering, you'll have a pot of soup that tastes like it's been simmering all day.

The result is a bowl of soup that's creamy without being heavy, with tender potatoes that hold their shape and bacon that stays crisp at the edges.

The aroma alone will have your kitchen smelling like a cozy Irish pub, while the first bite delivers that perfect balance of smoky, savory, and slightly sweet flavors. This is the kind of soup that disappears quickly—so make a big batch and save leftovers for another day.

For an authentic experience, serve with crusty bread or oyster crackers to soak up every last drop of that rich broth. The recipe includes optional adjustments for dietary preferences, like substituting sausage with mushrooms for a vegetarian version. Let's get cooking—your taste buds will thank you.

Ingredients for jason's deli irish potato soup copycat

Pantry staples meet smoky bacon and sausage for that iconic Jason's Deli soup flavor.

The bacon and sausage are non-negotiable here. Thick-cut bacon stays crisp while the sausage adds that deep, savory base. Costco or Trader Joe's usually have the best prices for both. Look for Italian sausage with a good fat-to-meat ratio—the more fat, the richer the soup. I always grab extra bacon because it disappears fast. The potatoes are the heart of this soup, so Russets are key—they hold their shape better than waxy varieties. Peeled and cubed before cooking ensures even tenderness.

No bacon? Smoked turkey bacon works in a pinch, though it won't be as rich. Short on sausage? Mushrooms or extra bacon keep it hearty. The carrots and celery are classic mirepoix, but frozen chopped veggies save time if you're in a rush. The broth matters—low-sodium is key since we're adding plenty of salt later. For the creaminess, whole milk and heavy cream are a must (none of that skim milk nonsense). Want it even richer? Add another splash of cream at the end.

This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. I always make a double batch because it disappears fast. Store it in the fridge uncovered for the first hour to let excess moisture evaporate, then seal. Freeze in portions for quick lunches. The bacon gets crispier when reheated, so don't skip that step.

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

Here's how to recreate that legendary creamy, hearty soup with rich layers of flavor.

In a large Dutch oven, cook the 8 oz bacon over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the rendered fat in the pot.

Add the 1 lb Italian sausage, breaking it into small pieces, and cook for 5-6 minutes until browned. The sausage should release its oils and develop a nice crust. Don't rush this step—proper browning builds deep flavor. Once cooked, remove the sausage with the bacon and set both aside.

In the same Dutch oven, add 2 medium yellow onions, 3 medium carrots, and 3 whole celery stalks, all prepped as directed. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.

Add the 4 cloves garlic cloves and cook for 30 seconds until fragrant. Here's the thing—garlic burns quickly, so keep an eye on it. You want that nutty aroma without any bitterness. Stir constantly during this last minute to prevent browning.

Return the cooked bacon and sausage to the pot. Add the 3 lb russet potatoes (prepped as cubes) and pour in the 6 cups chicken broth. Stir everything together until the potatoes are well-coated. Bring the mixture to a boil over high heat, then reduce to a simmer.

Add the 2 whole bay leaves, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme. Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender. You'll know they're done when a knife slides in easily with just a little resistance.

Once the potatoes are tender, remove the bay leaves. In a small bowl, whisk together the 2 tbsp all-purpose flour and 1 cup whole milk until smooth. Slowly pour this mixture into the soup while stirring constantly to prevent lumps.

Let the soup simmer uncovered for another 5-7 minutes until it thickens slightly. The creaminess should coat the back of a spoon, but don't overcook or the flour will taste raw. Stir in the 0.5 cup heavy cream and let it heat through for 1-2 minutes—just enough to warm the cream without curdling it.

Taste the soup and adjust seasoning if needed. I usually add a pinch more salt or pepper at this stage. The soup should be rich, creamy, and full of rustic flavor with each spoonful delivering layers of bacon, sausage, and tender vegetables.

Serve immediately with crusty bread or oyster crackers. The soup will continue to thicken slightly as it sits, so don't wait too long. For extra comfort, garnish each bowl with extra crispy bacon bits and a sprinkle of fresh parsley if you have it.

Wine and beer pairings for jason's deli irish potato soup copycat

Creamy Irish Stout

This soup pairs beautifully with a Guinness Irish Dry Stout—its roasted barley notes complement the smoky sausage and bacon while the creamy texture mirrors the soup’s richness. The low bitterness won’t overpower the dish, making it a classic match.

I like to serve it slightly chilled (45-50°F) to balance the warmth of the soup. 🍺

Crisp White Wine

For a lighter option, try a dry Riesling or Sauvignon Blanc from Germany or New Zealand. The acidity cuts through the creaminess while the citrus notes brighten the savory flavors.

I recommend a 2022 Dr. Loosen Blue Slate Riesling—its mineral finish enhances the potato’s earthiness. Serve at 50-55°F for the best experience.

Smoky Amber Ale

If you prefer beer, an amber ale with caramel and toasted malt flavors works wonderfully. Look for a Fat Tire or Allagash White—the subtle sweetness balances the soup’s saltiness. The hoppy finish cleanses your palate between bites. Keep it at 40-45°F to preserve its crispness.

Creamy Dessert Wine

For a cozy night in, pair with a Moscato d’Asti or Riesling Spätlese—their slight sweetness contrasts the soup’s savory depth. The effervescence in Moscato adds a playful lift. I like to serve it slightly chilled (40-45°F) to highlight its floral notes. 🍷

Non-Alcoholic Options

Don’t drink alcohol? Try a sparkling apple cider like Martinelli’s or a ginger beer such as Fever-Tree. The effervescence and slight sweetness still complement the soup’s richness. For something richer, a vanilla chai latte with steamed milk adds warmth without alcohol.

Pro Pairing Tip

Always let your drink breathe for 5-10 minutes before serving. This enhances aroma and flavor, making each sip complement the soup better. And if you’re serving multiple drinks, pour a small sample first—it’s the best way to ensure the pairing works for your guests. 💡

Frequently asked questions