Soups & Stews
Transforming Campbell's classic chunky steak and potato soup into a homemade version reveals its true depth—rich, hearty flavors that warm you from the inside out. ✨ This one-pot adaptation delivers all the comfort of the canned favorite but with real beef, tender potatoes, and layers of savory seasoning that take just 30 minutes to perfect.
The secret lies in browning the beef first to develop deep, caramelized flavors before simmering everything together. Using a mix of beef broth and tomato paste creates that signature thick, velvety texture without relying on canned soup.
Every spoonful delivers tender beef chunks, fluffy potatoes, and a broth so flavorful it feels like a hug in a bowl.
What you'll end up with is a steaming pot of soup that's heartier than any store-bought version—perfect for chilly evenings or game day gatherings. The potatoes stay creamy, the beef melts in your mouth, and the seasoning balances perfectly between savory and slightly sweet.
This is comfort food at its finest, made even better by knowing exactly what's in it.
The best part? It comes together in one pot with minimal cleanup, leaving you more time to enjoy the meal you've created. Whether you're feeding a crowd or just craving a bowl of soul-warming goodness, this recipe delivers restaurant-quality results with simple techniques you can master today.
Ingredients for campbell's chunky steak and potato soup
Real beef, tender potatoes, and bold flavors—this is comfort food done right.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 1 lb | Cut into 1-inch cubes |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 3 medium | Peeled, cut into chunks |
| Russet Potatoes 🥔 | 2 lbs | Peeled, cut into 1-inch cubes |
| Tomato Paste 🍅 | ½ cup | Squeeze tube or canned |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Water 💧 | 2 cups | For broth dilution |
| Worcestershire Sauce 🍯 | 1 tbsp | For umami depth |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For browning beef |
The beef is the star here. Chuck roast gives you that perfect tender texture—sirloin stays tough. Grab it from the butcher section or pre-cubed from the grocery store's meat counter. I always look for good marbling (those little white streaks of fat) because that's where the flavor hides. For the potatoes, Russets are ideal—they hold up better to long cooking than red potatoes. If you can't find them, Yukon Golds work too, but they'll break down faster. The carrots? Orange ones are classic, but purple or rainbow carrots add a fun twist if you're feeling adventurous.
No beef broth? Water plus 1 beef bouillon cube gets you close, though it won't be as rich. Worcestershire sauce is non-negotiable here—it's what gives that classic Campbell's depth. Fresh thyme is ideal, but dried works at one-third the amount. The tomato paste can be from a squeeze tube (no waste!) or a can. If you're using canned, San Marzano tomatoes make a difference, but regular works fine. For the garlic, roasted garlic adds sweetness, but fresh minced is traditional. And if you're short on time, garlic powder at half the amount works in a pinch.
This soup tastes even better the next day—honestly, make extra. It keeps for 5 days in the fridge, and freezes beautifully for 3 months. I like to portion it into containers so I can grab a bowl for lunch all week. The beef gets even more tender after chilling, so don't skip the overnight plan if you can help it. And if you're serving a crowd, double the recipe—it's worth the effort.
Why You'll Love This Recipe
- Pot Roast in a Bowl: The beef chuck roast practically cooks itself—just brown it, dump in broth, and let the slow simmer work its magic. Honestly, I’ve made this on nights when I was too tired to chop much, and it still tasted like I’d slaved over it.
- Tomato-Paste Depth: That little can of tomato paste? It’s the secret weapon. It thickens the soup just enough while adding this rich, slightly sweet backbone that makes every spoonful feel heartier. Between us, I’ve tried skipping it—don’t.
- Lunchbox Magic: This soup reheats like a dream, so I make a double batch on Sundays. The potatoes stay tender, the beef stays juicy, and my kids actually eat their lunches. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A pound of chuck roast and a few cheap veggies stretch to feed four for under $10. I’ll be real: my grocery budget thanks me every time I pull this out instead of takeout. Plus, the leftovers taste just as good the next day.
Step-by-step instructions for Campbell's chunky steak and potato soup
This hearty one-pot masterpiece comes together faster than you'd imagine—rich, savory, and packed with tender beef and potatoes!
🔥 Step 1: Brown the Beef for Maximum Flavor
Heat a large Dutch oven over medium-high heat and add the 1 tablespoon extra-virgin olive oil. Working in batches if needed, add the 1 lb beef chuck roast cut into 1-inch cubes and sear until deeply browned on all sides—about 5-6 minutes per batch. This step is non-negotiable; those browned bits create the soup's deep, meaty flavor.
Once all the beef is browned, remove it from the pot and set it aside. If you see any browned bits stuck to the bottom, don't scrape them out—just leave them there. We'll deglaze them in the next step to capture every last bit of flavor. Here's the thing—if you skip this browning step, your soup will taste bland and one-dimensional. Trust me, it makes all the difference!
🍳 Step 2: Sauté the Vegetables and Build the Base
In the same Dutch oven, add the 1 whole yellow onion diced and 3 medium carrots cut into chunks. Cook for 5 minutes until the onions soften and become translucent. Add the 3 cloves garlic minced and cook for another 30 seconds until fragrant—you'll smell that wonderful garlic aroma that signals it's ready.
Stir in the 0.5 cup tomato paste and cook for 1 minute until it darkens slightly. This creates a rich, slightly sweet base for your soup. Now pour in the 4 cups beef broth and 2 cups water, scraping up those delicious browned bits from the bottom. Add the 1 tbsp Worcestershire sauce, 2 whole bay leaves, and 1 tsp dried thyme. Bring everything to a gentle boil.
🥘 Step 3: Simmer the Soup Until Tender
Return the browned beef to the pot and add the 2 lbs russet potatoes cut into 1-inch cubes. Stir in the 1.5 tsp salt and 0.5 tsp black pepper. Reduce heat to low and let it simmer uncovered for 20-25 minutes until the potatoes are fork-tender and the beef is falling apart easily. This is where the magic happens—the flavors meld together into a perfect harmony.
I know it seems like a long time, but patience is key here. The potatoes should be soft enough to pierce with a fork, and the beef should pull apart with gentle pressure. If you lift a potato and it feels firm, give it another 5 minutes of cooking time. Don't walk away during this step—you want to keep an eye on it to prevent boiling over.
⏰ Step 4: Finish and Adjust the Seasoning
Once everything is tender, remove the 2 whole bay leaves—they've done their job and don't belong in the final soup. Taste and adjust the seasoning if needed. You might need a little more salt or pepper, depending on your preferences. The soup should be rich and savory, with a perfect balance of beefy depth and vegetable sweetness.
For an extra touch of richness, you can stir in 1 tablespoon of butter or a splash of heavy cream just before serving. This adds a velvety texture that complements the hearty flavors. Serve immediately with crusty bread or over buttered egg noodles for the ultimate comfort food experience. This soup tastes even better the next day, so make extra if you can!
Pro Tips For Making Campbell'S Chunky Steak And Potato Soup
- Sear the Chuck First: The recipe might call for dumping raw beef straight into the pot, but searing 1-inch cubes in a hot skillet for 2-3 minutes per side first builds deeper flavor. I used to skip this—now I don’t.
- Cut Potatoes Evenly: Uneven chunks mean some potatoes turn to mush while others stay rock-hard. Aim for 1.5-inch cubes and boil them separately for 5 minutes before adding to the soup—this guarantees they’ll soften evenly without falling apart.
- Salt the Water: The recipe likely skips this, but salting the broth (1 tsp per quart) before adding potatoes and carrots makes them absorb flavor instead of blandness. Trust me, your spoonfuls will taste better.
- Deglaze with Tomato Paste: After browning the beef, sprinkle 1-2 tablespoons of tomato paste directly into the pot and let it sizzle for 30 seconds. This caramelizes the paste, giving the soup a richer, deeper base color and taste—no extra ingredients needed.
Dietary considerations for these flavors
Gluten-Free Adaptation
This soup is naturally gluten-free, but always double-check your ingredients. The beef broth and Worcestershire sauce are potential hidden sources of gluten—I use Annie’s Organic gluten-free Worcestershire and Imagine gluten-free beef broth to stay safe.
The tomato paste, spices, and potatoes are all gluten-free, so you can enjoy this hearty bowl without worry. 🥔
Low-Carb Version
Swap the potatoes for cauliflower to cut carbs while keeping the creamy texture. Use 2 cups cauliflower florets instead of potatoes and add them in the final 10 minutes of simmering.
For extra richness, stir in ¼ cup heavy cream at the end. This version keeps the beefy flavor while making it keto-friendly.
Dairy-Free Options
Skip the butter or cream finish and use olive oil or coconut milk for richness. The original recipe doesn’t require dairy, but if you’re adding toppings, try nutritional yeast for a cheesy flavor without dairy. I also love avocado slices on top for a creamy, dairy-free touch.
Vegetarian Swap
Replace the beef with mushrooms for umami depth. Use 1 lb cremini mushrooms sliced and sautéed until golden before adding to the soup. Boost flavor with 1 tbsp soy sauce or marinara sauce for that classic steak-and-potato taste.
The Worcestershire can be replaced with 1 tsp liquid smoke for a smoky kick.
Allergen-Friendly Tips
For nut allergies, avoid garnishes like almonds or cashews. If you’re sensitive to nightshades (like tomatoes), reduce the tomato paste to ¼ cup and add 1 extra carrot for natural sweetness.
Always check labels on broths and sauces for hidden allergens. Cross-contamination is key—use separate utensils if cooking for multiple dietary needs.
Nutrition facts
Frequently asked questions
Can I make this soup in a slow cooker?
Brown the beef first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender. The slow cooker method actually enhances the beef's tenderness and deepens the flavors. Just add the potatoes and broth at the start and let it work its magic.
How do I prevent the potatoes from turning mushy?
Cut them into 1-inch cubes (not too small) and add them to the soup when it's already simmering. For extra structure, parboil them for 3-4 minutes first, then add back to the soup. Also, keep the heat at a gentle simmer—not a rolling boil—to maintain their texture. A Dutch oven helps with even cooking.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat with a splash of water or broth to prevent drying out. Never microwave directly from the fridge—it creates a rubbery texture. If using the microwave, cover with a damp paper towel and heat in 30-second intervals, stirring between each. The soup tastes even better reheated!
Can I substitute ground beef for the chuck roast?
Ground beef works but loses the classic chunky texture. If using it, brown well first and drain excess fat. For best results, use 80/20 ground chuck (the fat adds flavor) and reduce the broth by ½ cup since ground beef releases more moisture. The soup will be heartier but slightly different in mouthfeel.
What are the best toppings for this soup?
Classic options include shredded cheddar cheese, chopped green onions, or a dollop of sour cream. For extra crunch, try crispy fried onions or toasted breadcrumbs. A sprinkle of black pepper and a swirl of hot sauce add great contrast. The key is balancing textures—creamy, crunchy, and fresh all work well.