Soups & Stews
Recreating Campbell's chunky steak and potato soup from scratch delivers that nostalgic, hearty comfort in a single pot—just like the canned version, but with fresher ingredients and deeper flavor.
This one-pot dinner comes together in 30 minutes, perfect for chilly evenings when you crave something warm and satisfying without the fuss of multiple dishes.
The secret lies in slow-cooking the beef until tender, then blending just enough to achieve that signature thick, velvety texture while keeping visible chunks of potato and meat.
What sets this recipe apart is the balance of rich beef broth, creamy potatoes, and tender steak—all simmered together until flavors meld into something truly comforting. Unlike the canned version, this homemade alternative lets you control the saltiness, thickness, and even add fresh herbs for brightness.
The 30-minute prep includes browning the beef for deep flavor, which is where the magic happens—those caramelized bits dissolve into the broth, creating layers of taste that store-bought can’t match.
By the time you’re done, you’ll have a steaming bowl of soup with tender beef, hearty potatoes, and a thick, savory broth that clings to every spoonful. It’s the kind of meal that feels like a hug—warm, filling, and impossible to resist.
The best part? Cleanup is minimal since everything cooks in one pot, leaving you more time to enjoy the meal instead of scrubbing dishes.
Serve this soup with crusty bread or a simple green salad to round out the meal. For extra richness, stir in a dollop of sour cream or a sprinkle of fresh parsley before serving.
This recipe is designed to be your go-to for quick, hearty dinners—no shortcuts, just restaurant-quality comfort made easy.
Ingredients for campbell's chunky steak and potato soup
Sixteen ingredients for that nostalgic, velvety soup texture—just like the canned version but better.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 1 ½ lb | Cut into 1-inch chunks |
| Yellow Onions 🧅 | 2 whole | Medium, diced |
| Carrots 🥕 | 4 whole | Medium, peeled and chopped |
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed |
| Beef Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ½ cup | Squeeze tube or canned |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For browning beef |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Dried Parsley 🌿 | 1 tsp | For garnish |
| Salt 🧂 | 1 tbsp | Adjust to taste |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Sour Cream 🧀 | ¼ cup | Optional garnish |
The beef is non-negotiable here—chuck roast gives you that melt-in-your-mouth tenderness. Grab it pre-cut from the grocery store's meat counter to save time, or ask the butcher to cube it for you. Costco or Walmart usually have it pre-chopped, which is a lifesaver on busy weeknights. If you're buying a whole roast, look for good marbling—those little fat streaks are what make the meat juicy. The potatoes? Russets are your best bet—they hold up better to long cooking than waxy varieties like red potatoes.
No beef broth on hand? Water plus 2 beef bouillon cubes works in a pinch, but you'll lose depth of flavor. Fresh thyme is ideal, but dried works fine at one-third the amount. The tomato paste can be the squeeze tube kind from Trader Joe's—no waste, and it keeps forever. For extra richness, swap the milk for heavy cream, though the soup will be slightly thicker. If you're watching sodium, use low-sodium broth and skip the bouillon cubes entirely. The carrots can be baby carrots if that's what's in the fridge—just trim the ends.
This soup tastes even better the next day once the flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. I like to portion it into individual containers so I can grab a bowl straight from the freezer on cold mornings. For serving, keep the sour cream and parsley on the side—adding them fresh keeps the soup from breaking. Double the recipe and freeze half for those nights when you just can't face cooking.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s the kind of meal where you chop, dump, and forget—literally. No fancy techniques, no last-minute scrambling. Just slice onions, dice carrots, toss in the beef and potatoes, and let the slow simmer do the work. (Yes, even on a Tuesday night.)
- Meat-Packed Richness: That beef chuck roast? It’s the star here—tender, hearty chunks that melt in your mouth while still holding their shape. The broth deepens into something almost gravy-like, and the potatoes soak it all up like a sponge. Honestly, the first bowl makes me pause mid-spoon.
- Leftovers That Beg for More: This soup only gets better the next day. The flavors meld into this cozy, soul-warming stew that’s perfect for lunchboxes or a quick reheat. I’ll be real: I’ve eaten it cold straight from the fridge, and my kids still fight over the last bite.
- Budget-Friendly Feast: You’re getting a full meal’s worth of protein and veggies for pennies. A single chuck roast stretches across multiple servings, and the potatoes and carrots bulk it up without breaking the bank. It’s the kind of recipe that makes grocery day feel like a win.
Step-by-step instructions for hearty steak and potato soup
This one-pot wonder delivers restaurant-quality depth with minimal cleanup—just follow the sequence.
Sear the Beef Chuck for Rich Flavor
Heat a large Dutch oven over medium-high heat and add the 2 tablespoons extra-virgin olive oil. Working in batches, add the 1.5 lb beef chuck roast cut into 1-inch chunks and sear for 3-4 minutes per side until deeply browned. This caramelization builds the soup's foundation—don't rush it.
As the beef browns, remove it to a plate and set aside. In the same pot, add the 2 whole yellow onions and 4 whole carrots chopped into ½-inch pieces. Cook for 5 minutes until softened and slightly caramelized. You're developing layers of flavor here that will carry through the entire soup.
Build the Soup Base with Aromatics
Stir in the 4 minced garlic cloves and cook for 30 seconds until fragrant—this prevents the garlic from turning bitter. Add the 0.5 cup tomato paste and cook for 1 minute to deepen its flavor. Pour in the 6 cups beef broth and scrape up any browned bits from the bottom of the pot.
Return the browned beef to the pot along with the 3 lb russet potatoes cut into 1-inch cubes. Add the 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme. Bring everything to a boil, then reduce heat to medium-low and let it simmer for 20 minutes until the potatoes are tender when pierced with a fork.
Finish with Creamy Texture and Herbs
Stir in the 1 cup whole milk and 1 teaspoon dried parsley, then simmer for another 5 minutes to let the flavors meld. Taste and adjust seasoning—you might need a pinch more salt or pepper since the broth could be low-sodium. The milk adds richness without overpowering the beefy flavors.
For the final touch, stir in the 0.25 cup sour cream just before serving. This creates a velvety texture and balances the hearty flavors. If you prefer a smoother soup, use an immersion blender to lightly puree about half the soup before adding the sour cream.
Serve Warm with Crusty Bread
Ladle the steak and potato soup into bowls, making sure each serving gets a generous portion of beef and potatoes. Garnish with extra dried parsley for color and freshness. Serve immediately with warm crusty bread to soak up every last drop of that flavorful broth.
This soup keeps well in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually improve as it sits, with the beef becoming even more tender. Reheat gently on the stove over low heat and stir in a splash of milk or broth if it thickens too much.
Pro Tips For Making Campbell'S Chunky Steak And Potato Soup
- SEAR THE ROAST FIRST: The Campbell’s recipe skips this, but browning the beef chuck roast in a hot pot for 3-4 minutes locks in flavor—deep, caramelized crust that the canned broth can’t replicate. Just don’t overcrowd the pot; work in batches if needed, or you’ll steam instead of sear.
- CUT POTATOES UNIFORM: Russets break down unevenly, so aim for 1-inch cubes—big enough to stay chunky but small enough to cook through in the soup’s simmer. I learned this the hard way when I left some too thick; they turned to mush while the broth got watery.
- SALT THE BROTH LATE: Add the beef broth after the soup simmers for 15 minutes, not at the start. The initial boiling drives off salt, and you’ll end up guessing how much to add later. Taste halfway through, and adjust—this is where the soup’s depth comes from.
- THICKEN WITH STARCH: If the soup’s too thin after simmering, mash a handful of cooked potatoes with a fork and stir it back in. The raw starch thickens the broth instantly—no need for flour or cornstarch. (Yes, even if it looks weird mid-stir.)
Flavor customization for this dish
Spicy Kick
Transform this classic into a fiery version by adding 1-2 tablespoons of hot sauce (like Tabasco or Cholula) or ½ teaspoon cayenne pepper when simmering. For a smoky heat, stir in 1 teaspoon smoked paprika with the thyme.
I like to add a dash of Worcestershire sauce for depth—it enhances the meaty flavor while bringing subtle spice. 🌶️
Creamy Upgrade
Swap the whole milk for ½ cup heavy cream or ¼ cup Greek yogurt to make the soup extra velvety. For a tangy twist, stir in ¼ cup sour cream at the end (instead of just garnishing).
If you love cheesy soups, sprinkle in ½ cup shredded sharp cheddar during the final 5 minutes of simmering. The cheese melts beautifully into the broth.
Herb-Infused Freshness
Brighten the soup with fresh herbs like 1 tablespoon chopped fresh dill or 1 sprig fresh rosemary (remove before serving). For a Mediterranean twist, add 1 teaspoon dried oregano with the thyme.
I also love stirring in 2 tablespoons chopped fresh parsley at the end—it adds vibrant color and a fresh finish. 🌿
Smoky BBQ Twist
Give this soup a Southern-inspired makeover by adding ½ cup BBQ sauce (like Sweet Baby Ray’s) when you stir in the milk. For extra smokiness, swap the beef chuck for smoked brisket and add ½ teaspoon liquid smoke to the broth.
Top with crumbled bacon bits for a smoky, savory crunch.
Vegetarian Adaptation
Skip the beef and use 1.5 lbs mushrooms (cremini or portobello) or 1 block firm tofu pressed and cubed. For umami depth, add 1 teaspoon soy sauce to the broth.
I also recommend ½ cup lentils for extra protein and texture. The potatoes and carrots will still hold up beautifully, and the soup stays hearty and satisfying.
Cheesy Potato Lover’s Version
Load this soup with 1 cup shredded cheddar and ½ cup crushed Ritz crackers for a loaded potato soup vibe. Stir in the crackers during the final 5 minutes of simmering so they toast slightly.
For extra richness, add ¼ cup butter** when you stir in the milk. Top each bowl with extra cheese and crackers for crunch. 🧀
Nutrition facts
Frequently asked questions
Can I use ground beef instead of chuck roast for this recipe?
Ground beef works in a pinch, but the texture will be different—it won't have the same tender chunks as chuck roast. For a closer match, try 80/20 ground chuck and form it into small patties before browning. If you're short on time, this swap still delivers great flavor, just with a slightly finer meat texture.
How do I make this soup thicker or thinner?
For a thicker soup, simmer uncovered for 5-10 extra minutes to reduce the liquid, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons water. To thin it out, add ½ cup beef broth or water while reheating. The milk also helps thicken naturally as it cooks down.
Can I make this soup in an Instant Pot or slow cooker?
For the Instant Pot, brown the beef first, then add all ingredients except milk and simmer on high pressure for 12 minutes. Release pressure naturally, stir in milk, and finish with sour cream. In a slow cooker, combine everything after browning and cook on low for 6-8 hours or high for 3-4 hours. The slow cooker version gets even more tender.
Why does my homemade soup taste different from Campbell's canned version?
The canned version uses preservatives, MSG, and a specific blend of spices for consistency. Your homemade soup will have deeper, more complex flavors from fresh ingredients and browning the beef. The chunky texture comes from blending only part of the soup—this recipe mimics Campbell's signature style while keeping natural ingredients. Taste as you go and adjust seasoning!
How can I make this soup ahead of time for meal prep?
Make the soup up to 3 days ahead and store it in an airtight container in the fridge. For freezing, portion into individual containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating—never microwave directly from frozen. Stir in a splash of milk or broth when reheating if it thickens too much.