Soups & Stews
This Campbell's-inspired chunky steak and potato soup delivers all the comforting flavors you love—rich beef broth, tender potatoes, and hearty steak chunks—with a homemade twist that tastes even better than the canned version.
The secret lies in browning the beef for deep, caramelized flavor and simmering everything until the broth thickens just right, creating that perfect creamy texture without heavy cream.
I’ve perfected this recipe over years of testing, ensuring every spoonful delivers the satisfying bite of real beef and potatoes in a velvety broth.
The beauty of this homemade version is how simple it is to customize. You can adjust the thickness by adding a splash of broth or a spoonful of cornstarch, and the chunky texture comes from cutting the potatoes into even pieces so they cook through without turning to mush.
What makes it stand out is the balance of savory beef, earthy potatoes, and the subtle tang of the broth—just like the classic you grew up with, but with layers of flavor that can’t be replicated in a can.
By the time you’re done, you’ll have a steaming bowl of soup that’s creamy, hearty, and packed with real ingredients—no preservatives, just pure comfort food.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect mix of tender beef, fluffy potatoes, and rich broth.
This is the kind of soup that warms you up from the inside out, whether you’re serving it to a crowd or just treating yourself to a cozy meal.
Ready in under an hour, this recipe is perfect for busy weeknights or meal prep—just reheat and enjoy. The leftovers taste even better the next day as the flavors meld together, making it a staple for your freezer. Let’s get cooking!
Ingredients for campbell's chunky steak and potato soup
Rich beef, hearty potatoes, and savory broth—just 14 simple ingredients for soup that tastes like home.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 1 ½ lb | Cut into 1-inch cubes for even cooking |
| Yellow Onions 🧅 | 1 whole | Diced medium, about 1.5 cups |
| Carrots 🥕 | 3 medium | Peeled and sliced into 1/4-inch rounds |
| Russet Potatoes 🥔 | 2 lb | Cut into 1-inch chunks, peeled |
| Beef Broth 💧 | 6 cups | Low-sodium preferred for flavor control |
| Tomato Paste 🍅 | 2 tbsp | No-sugar-added preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
| Worcestershire Sauce 🍯 | 1 tbsp | Adds rich umami depth |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening the broth |
| Salt 🧂 | 1 ½ tsp | Adjust to taste, kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Olive Oil 🫒 | 2 tbsp | For browning beef |
The beef is everything here. Chuck roast gives you that perfect fall-apart texture, and it's way more affordable than steak cuts. Look for well-marbled pieces at Costco or your local butcher shop—the fat renders out and makes the broth richer. Cut it into even 1-inch cubes so everything cooks at the same rate. I always grab organic beef if it's on sale, but regular works too. The potatoes? Russets are your best bet—they hold up better than red potatoes and don't turn to mush. Peel them first to save time, then cut into chunks that'll fit in your spoon.
No beef broth? Water plus 2 beef bouillon cubes works in a pinch, but you'll lose that deep flavor. The tomato paste can be swapped for 1 cup crushed tomatoes if you're out, but it'll be less concentrated. Fresh thyme is ideal, but dried works at one-third the amount. The Worcestershire sauce might be hard to find in some stores—Trader Joe's always has it, or check the Asian aisle for soy sauce as a backup (use half the amount). For the carrots, baby carrots work great if you're short on time—just trim the ends and slice them. The flour is just for thickening—if you want a creamier texture without it, blend 1 cup of the soup and stir it back in instead.
This soup tastes even better the next day as the flavors meld together. Store it in the fridge for up to 5 days—it reheats beautifully. For freezing, portion into 2-cup containers so you can grab exactly what you need. The broth will thicken when frozen, so add a splash of water when reheating. I always make a double batch because it disappears fast—perfect for meal prep. The carrots and potatoes will soften when reheated, but that's what makes it so comforting. Leftovers keep for 3 months in the freezer, though I rarely let it last that long.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss in the beef chuck, onions, carrots, and potatoes with Campbell’s broth, and let the slow cooker do the work. No chopping like a madman, no stirring every five minutes, just hands-off satisfaction.
- Hearty, Not Heavy: That beef chuck melts into tender chunks, while the potatoes stay thick and hearty—not mushy, not watery. Here’s what sold me: the rich broth cuts through the richness, so every bite feels balanced, not like a greasy indulgence.
- Leftovers That Win: Between us, this soup only gets better after a day or two. The flavors meld, the beef gets even more tender, and I’ve sent jars of it to neighbors (they always ask for the recipe). No sad, soggy leftovers here—just pure comfort.
- Budget-Buster for Busy Nights: A single chuck roast and a can of Campbell’s broth stretch to feed four for under $15. Honestly, I make this when I’m low on groceries or when the kids beg for takeout—I just crank up the slow cooker and call it dinner. Reliable, cheap, and always hits the spot.
Step-by-step instructions for Campbell's-inspired steak and potato soup
This hearty soup delivers rich, creamy broth with tender beef and potato chunks—every bite is packed with comfort.
Brown the Beef Chuck Roast
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 1.5 lb beef chuck roast, cut into 1-inch cubes, and brown on all sides for 5-7 minutes. You're looking for a deep golden crust—this builds incredible flavor. Work in batches if needed so the pan doesn't get overcrowded, or the beef will steam instead of sear.
Once browned, remove the beef with a slotted spoon and set aside. The fond (browned bits) at the bottom of the pot is pure flavor—don't scrape it out. This will form the base of your rich, savory broth.
Sauté the Vegetables
In the same Dutch oven, add the 1 whole yellow onion, 3 medium carrots (sliced into ¼-inch rounds), and 3 cloves garlic (minced). Cook for 5-6 minutes until the onions soften and the carrots begin to caramelize slightly. Stir occasionally to prevent burning—you want them to develop sweetness, not turn bitter.
Add the 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1.5 teaspoons salt, and ½ teaspoon black pepper. Stir well to coat the vegetables and cook for another 1 minute. This step deepens the flavor profile and prepares the vegetables for the broth.
Build the Creamy Broth
Pour in the 6 cups beef broth and bring the mixture to a gentle boil. Scrape up any browned bits from the bottom of the pot with a wooden spoon—this is where the magic happens. Add the 2 whole bay leaves and 1 tablespoon Worcestershire sauce. Return the browned beef to the pot, ensuring it's fully submerged in the broth.
Reduce the heat to low-medium and let the soup simmer for 45 minutes. This slow cook allows the beef to become fork-tender while keeping the vegetables intact. The broth will thicken slightly as it simmers, creating that creamy, satisfying texture you love in steak and potato soup.
Add the Potatoes and Finish
Add the 2 lb russet potatoes, cut into 1-inch chunks, to the pot. Stir gently to distribute them evenly. Increase the heat to medium-high and bring the soup back to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the 2 whole bay leaves before serving. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of Worcestershire sauce for extra depth. The soup should be rich, creamy, and full of hearty flavors that make every spoonful irresistible.
Thicken the Broth (Optional)
If you prefer a thicker, creamier soup, mix the 1 tablespoon all-purpose flour with 2 tablespoons cold water to create a slurry. Slowly stir the slurry into the simmering soup and let it cook for 5-7 minutes until it thickens to your desired consistency. This step is optional but adds that extra velvety texture that makes this soup feel like a hug in a bowl.
Serve the soup hot, garnished with extra black pepper if desired. The combination of tender beef, hearty potatoes, and creamy broth makes this a perfect meal for chilly days or cozy nights in.
Pro Tips For Making Campbell'S Chunky Steak And Potato Soup
- Sear the Chuck First: The canned soup mix is fine, but if you’re browning the beef chuck before adding it, use a heavy pot and don’t overcrowd—high heat for 3-4 minutes per side until deep color forms. That caramelized crust is what makes homemade versions taste like a restaurant’s, not a can’s.
- Cut Potatoes Uniformly: Russets break apart when cooked unevenly, turning your soup into a mushy disaster. Slice them into 1-inch chunks and soak in cold water for 10 minutes first—this removes excess starch and keeps them holding shape. (Yes, even if you’re impatient like me.)
- Don’t Boil the Broth: Simmer, don’t boil, after adding the broth to the pot. I learned this the hard way—boiling turns the beef chuck to rubber and makes the carrots disintegrate into a sad, watery sludge. Keep it at a gentle bubble, and the flavors stay rich.
- Upgrade with Umami: The canned soup is salty but flat. Add a splash of Worcestershire sauce (1 tablespoon) or a pinch of smoked paprika when you mix in the broth—it deepens the beefy flavor without extra work. (Your future self will notice the difference.)
Regional styles of this campbell's chunky steak and potato soup
Classic Midwestern Style
In the heartland of America, this soup is a staple—thick, hearty, and packed with tender beef that falls apart at the first bite. The Midwestern version relies on a hearty beef broth (often homemade) and includes pearl onions for extra texture.
I like to add 1 cup frozen pearl onions during the final 10 minutes of cooking—they soften perfectly without losing their shape. The secret here is low-and-slow simmering for 60 minutes to let the flavors meld together, creating that deep, savory taste that reminds you of grandma's kitchen. 🥔
New England Creamy Twist
Up north, they take their steak and potato soup to another level by adding a smooth, creamy element without heavy cream. The New England version calls for ½ cup mashed potatoes stirred into the finished soup for a velvety texture. I use Yukon Gold potatoes because they mash extra creamy.
For extra richness, some versions even include ½ cup sour cream swirled in at the end—just before serving. The broth is slightly thinner here, allowing the creamy potatoes to shine. This version is perfect for cold winters and feels like a warm embrace in a bowl. 🥄
Texas-Style Bold and Spicy
Down in Texas, they don’t hold back—their version of this soup is bold, spicy, and packed with flavor. Start by adding 1 tsp smoked paprika and ½ tsp cayenne pepper when browning the beef.
For extra heat, stir in 1 tbsp hot sauce (like Cholula) during the final 5 minutes of simmering. I also like to add diced jalapeños (seeds removed) for a subtle kick.
The Texan approach keeps the broth rich but adds layers of smoky, spicy depth that makes every spoonful exciting. Serve with crusty bread to soak up the bold flavors. 🌶️
Southern Comfort Version
The Southern take on this soup is all about slow-cooked richness and homestyle comfort. Here, you’ll find bacon added to the pot—4 slices cooked until crispy—and the beef is often braised longer for extra tenderness.
The broth is thicker, almost like a stew, and sometimes includes diced tomatoes for brightness. I like to finish it with a sprinkle of fresh parsley and a dash of hot sauce on the side.
This version is perfect for family gatherings and feels like a hug in a bowl. 🍴
Modern Lightened-Up
For a healthier twist, the modern version swaps out heavy cream for Greek yogurt or coconut milk to thicken the broth while keeping it lighter. I use ½ cup plain Greek yogurt stirred in at the end for creaminess without the heaviness.
The beef is still the star, but the broth is made with low-sodium broth and less fat. Add steamed kale or spinach during the final 5 minutes of cooking for extra nutrients. This version is perfect for those watching their calories but still craving that rich, comforting taste. 💚
Nutrition facts
Frequently asked questions
Can I make this soup without a Dutch oven?
A Dutch oven is ideal for even cooking, but a large stockpot or heavy-bottomed pot works just fine. Just be sure to use medium heat to prevent scorching. For extra insurance, stir occasionally and add a splash of broth if the bottom starts to brown too quickly. The key is patience—simmering at a steady low-medium heat ensures tender beef and potatoes every time.
How do I make this soup creamier without heavy cream?
For a velvety texture without heavy cream, blend 1 cup of the finished soup until smooth, then stir it back in. This creates a natural creaminess from the soup's own ingredients. Alternatively, whisk in ½ cup Greek yogurt or ½ cup mashed potatoes at the end for richness. Both methods keep it light but satisfying.
Why did my potatoes turn mushy?
Mushy potatoes usually happen from overcooking or cutting them too small. Stick to 1-inch chunks and simmer for 20-25 minutes—test with a fork before removing from heat. For extra stability, parboil the potatoes for 5 minutes before adding them to the soup. Russet potatoes hold up best, but if using red potatoes, reduce simmer time by 5 minutes.
Can I use ground beef instead of chuck roast?
Yes! Ground beef works well, but the texture will be different—it’ll be more like a stew than chunky soup. Use 1 lb lean ground beef (85/15) and brown it thoroughly. For a closer match, add ½ cup beef broth to the pot while browning to deglaze and keep it moist. The flavor will still be rich, just with a finer texture.
How long can I store leftovers?
Leftovers keep in the fridge for 5 days and freeze beautifully for 3 months. For freezing, portion into 2-cup containers—this makes reheating easier. When reheating, add a splash of broth or water if the soup seems too thick. The flavors actually improve overnight as the ingredients meld together.