Soups & Stews
Transforming Campbell's iconic Chunky Steak and Potato Soup into a homemade version keeps all the comforting flavors you love while giving you control over ingredients and freshness. This one-pot recipe delivers tender beef chunks, hearty potatoes, and vegetables in a rich, savory broth that simmers down to perfect consistency.
The secret lies in browning the beef first—this step builds deep, caramelized flavor that store-bought versions can't match.
What sets this homemade version apart is the ability to adjust seasoning to your taste, using real beef broth instead of watered-down substitutes. Potatoes cook until fork-tender while maintaining their shape, and the tomatoes add natural sweetness that balances the savory meat.
The soup thickens naturally as it simmers, creating that familiar, satisfying texture without relying on thickeners.
By the time you're ladling this into bowls, you'll have a steaming pot of soup that rivals the classic canned version—only better. The aroma alone will fill your kitchen with warmth, while each spoonful delivers tender beef, creamy potatoes, and vegetables in every bite.
Serve with crusty bread or a simple green salad for a complete meal that feels homemade yet familiar.
This recipe also works beautifully for meal prep, keeping its rich flavors even after reheating. The one-pot method means minimal cleanup, and you can easily scale it up for a crowd.
Whether you're recreating a childhood favorite or introducing the classic to new generations, this homemade version delivers the comfort of Campbell's with the quality of fresh ingredients.
Ingredients for campbell's chunky steak and potato soup
Pantry staples plus a few fresh veggies create this nostalgic soup with restaurant-quality depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 1 ½ lb | Pre-cut into 1-inch chunks |
| Yellow Onions 🧅 | 1 whole | Medium, sliced into wedges |
| Carrots 🥕 | 3 medium | Peeled, cut into 1-inch pieces |
| Russet Potatoes 🥔 | 2 lb | Peeled, cut into 1-inch cubes |
| Celery Stalks 🌿 | 3 whole | Cut into 1-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced or finely chopped |
| Canned Tomato Sauce 🍅 | 1 cup | San Marzano preferred |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Olive Oil 🫒 | 1 tbsp | For browning beef |
The beef is everything here. Chuck roast gives that classic Campbell's texture—sirloin or ribeye stays too tough. Grab it pre-cut from the deli section to save time, or ask your butcher to cube it. For the best flavor, Costco or Whole Foods have quality cuts with good marbling. The carrots and celery should be fresh but don't need anything fancy—just firm and bright. If you're prepping ahead, store the raw veggies and beef in a sealed container for up to 3 days before cooking.
No beef broth? Water plus 1 beef bouillon cube works in a pinch, but it won't taste as rich. The tomato sauce can be swapped for crushed tomatoes if that's what you have. Fresh thyme is ideal, but dried works at one-third the amount. For extra depth, add a bay leaf while simmering—just remember to remove it before serving. The milk at the end is key for that creamy texture, but half-and-half or coconut milk both work too. If you're watching calories, use unsweetened almond milk instead.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. Portion into containers for easy lunches. For reheating, add a splash of broth or water to loosen it up. The flavor keeps improving as the ingredients meld together. Make a double batch and freeze half—perfect for lazy weeknights. The one-pot method means minimal cleanup, and you can easily scale it up for a crowd by doubling all ingredients.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra bowls—just toss everything into a Dutch oven, simmer, and walk away. The beef chuck roast practically melts into tender chunks while the potatoes break down into that perfect creamy texture without any mashing.
- Hearty Without Effort: Between us, this soup is ridiculously satisfying—thick with beefy flavor, crisp carrots that bite back, and onions so caramelized they sing. I’ll be real: the first time I made it, my husband asked for seconds before I even finished serving.
- Lunchbox Hero: I double the batch every Sunday because it reheats like a dream for work lunches. The potatoes stay fluffy, the beef stays tender, and honestly? Nobody can resist a thermos of this—even my picky coworker who hates soup.
- Budget Warmth: A pound of beef chuck roast stretches to feed four, and the veggies (onions, carrots, celery) are cheap staples. Here’s what sold me—this soup costs me half what takeout does, but it fills the house with that real home-cooked smell. (Yes, even on a Tuesday night.)
Step-by-step instructions for Campbell's chunky steak and potato soup
Here's how to create a rich, hearty soup with tender beef and tender vegetables in one pot.
Brown the Beef Chuck Roast
Heat the 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the 1.5 lb beef chuck roast cut into 1-inch chunks, working in batches if needed, and brown on all sides. This step is crucial—it develops deep flavor through the Maillard reaction. You'll know it's ready when the beef develops a rich, caramelized crust and releases easily from the pot. Transfer the browned beef to a plate and set aside.
Here's the thing—if you skip this browning step, your soup will taste flat. The beef needs that initial sear to build flavor. Don't rush it; let each piece develop color before moving them. You should have about 2-3 minutes per batch of beef.
Sauté the Vegetables
In the same Dutch oven, add the 1 whole yellow onion sliced into wedges, 3 medium carrots cut into 1-inch pieces, and 3 whole celery stalks cut into 1-inch pieces. Cook for 5-7 minutes over medium heat, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. This foundational step builds the soup's flavor base.
Add the 4 cloves garlic cloves (minced) and cook for another 30 seconds until fragrant. You'll smell that wonderful garlic aroma—this is when the soup starts to come together. If the vegetables stick to the bottom, add a splash of beef broth to deglaze and scrape up those flavorful browned bits.
Build the Soup Base
Stir in the 1 cup canned tomato sauce, 4 cups beef broth, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 teaspoon dried thyme. Bring the mixture to a boil, then reduce heat to medium-low and return the browned beef to the pot. Let it simmer uncovered for 45 minutes, stirring occasionally. This initial simmer allows the beef to begin tenderizing and the flavors to meld.
Here's where the magic happens—the beef will start to break down and release its juices into the broth. You'll see the liquid gradually deepen in color and develop a rich, meaty aroma. If the soup reduces too much, add a little more beef broth to maintain the proper consistency.
Add the Potatoes and Finish Cooking
Add the 2 lb russet potatoes cut into 1-inch cubes to the pot. Return the heat to medium-low and let the soup simmer uncovered for 30-40 minutes, stirring occasionally, until the potatoes are fork-tender and the beef is easily shredded with a fork. The potatoes should be soft enough to pierce with a knife but still hold their shape slightly.
Real talk: the potatoes should absorb some of the broth but still have a slight bite to them. If they're cooking too quickly, reduce the heat slightly. You want them tender but not falling apart. The beef should be so tender it practically melts in your mouth when you shred it with a fork.
Thicken and Finish
In a small bowl, whisk together the 1 tablespoon all-purpose flour and 0.5 cup whole milk until smooth. Stir this mixture into the soup and let it simmer for 5-7 minutes, stirring occasionally, until the soup thickens slightly. This step gives the soup that creamy, velvety texture that makes it so satisfying. The soup should coat the back of a spoon but still be easy to ladle.
Taste and adjust the seasoning if needed. You might need a little more salt or pepper to bring out all the flavors. Let the soup sit off the heat for 5 minutes before serving to allow the flavors to settle. This resting period makes a noticeable difference in the final taste—each spoonful will be more flavorful and cohesive.
Pro Tips For Making Campbell'S Chunky Steak And Potato Soup
- Sear the Chuck First: I learned this the hard way—skipping the sear means flavor hiding in plain sight. Brown the beef chuck in batches over medium-high heat until deep caramel forms (about 3-4 minutes per side), then deglaze with beef broth. That crust locks in meaty richness the canned soup base alone can’t match.
- Cut Potatoes Uniformly: Russets break apart when overcooked, turning your soup into glue. Dice them into ½-inch cubes—big enough to hold shape but small enough to soften in the 20 minutes of simmering. (Yes, even if you’re impatient like me, resist the urge to go smaller.)
- Simmer Low and Long: After adding the Campbell’s base, resist the urge to boil hard—gentle simmering (small bubbles, occasional stir) keeps the potatoes tender without turning the carrots and celery to mush. Thirty minutes at a rolling simmer is better than 20 minutes of aggressive bubbling.
- Add Onions Last: Sauté the onions, celery, and carrots until soft, but hold off on adding them to the soup until the very end. They’ll stay crisp and bright instead of dissolving into the broth, giving that classic chunky texture the recipe promises. (Pro move: Toss them in just as you’re serving.)
Perfect pairings for this dish
Crusty Bread Pairing
Nothing complements this hearty soup like warm, crusty bread for dipping. I love using a sourdough loaf from my local bakery—its tangy crust soaks up the creamy broth beautifully. For a quick homemade option, try a baguette brushed with garlic-infused olive oil and toasted until golden.
The bread's crunch contrasts perfectly with the soup's soft textures, making every bite more satisfying. 🥖
Green Salad Balance
A simple arugula salad with lemon vinaigrette cuts through the richness of the soup. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp fresh lemon juice, and a pinch of salt and black pepper.
Add ¼ cup shaved Parmesan for extra depth. The peppery greens refresh your palate between spoonfuls of soup, creating a balanced meal that feels complete. 🥗
Cheesy Toppings
Elevate your bowl with a sprinkle of sharp cheddar or Gruyère before serving. The cheese melts slightly from the soup's heat, adding a creamy, savory layer. For a smoky twist, try smoked Gouda—just 2 tbsp shredded per bowl does the trick.
I also like adding a few crispy fried onions on top for extra texture and crunch. 🧀
Beer Pairings
A dark lager like Guinness or Samuel Smith's Nut Brown Ale pairs wonderfully with this soup. The maltiness complements the beef and tomato flavors, while the slight bitterness balances the richness.
For a lighter option, a crisp American pale ale like Budweiser or Coors Banquet works too. Avoid heavy stouts—they can overpower the soup's delicate flavors. 🍺
Comforting Sides
Serve the soup with roasted garlic mashed potatoes for a double dose of potato goodness. The creamy mash contrasts nicely with the chunky potatoes in the soup.
Alternatively, steamed green beans with almond slices add a fresh, crunchy element. Both sides keep the meal hearty and satisfying, perfect for chilly days. 🥔
Dessert Pairing
End the meal with a warm apple crisp or chocolate chip cookies to contrast the savory soup. The sweetness of the apples or cookies cleanses your palate and balances the meal.
For something lighter, vanilla ice cream with a drizzle of caramel sauce is a crowd-pleaser. The cool, creamy dessert feels like the perfect finish to a comforting soup meal. 🍎
Nutrition facts
Frequently asked questions
Why does browning the beef make such a difference in flavor?
The browning step creates the Maillard reaction, which develops deep, caramelized flavors that can't be replicated by simply simmering raw beef. This reaction produces hundreds of new flavor compounds that give the soup its rich, meaty depth. Skipping it results in a much milder, less satisfying taste.
Can I make this soup in a slow cooker instead of a Dutch oven?
Brown the beef in a skillet first, then transfer everything to a 6-quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef and potatoes are tender. The slow cooking enhances the beef's tenderness and lets flavors meld beautifully. Just add the potatoes and milk slurry during the last 30 minutes to prevent them from turning mushy.
How do I prevent the potatoes from turning to mush?
Keep the potatoes whole or in slightly larger chunks (1.5-inch cubes) and simmer the soup at a gentle medium-low heat. If using waxy potatoes like Yukon Golds, they'll hold their shape better than russets. Never boil vigorously—this breaks down the starches too quickly. For extra insurance, add the potatoes 20 minutes before the end of cooking.
What's the best way to reheat leftovers without making the soup watery?
Reheat gently on the stove over low heat and stir in 1-2 tablespoons of beef broth or water to restore thickness. Avoid microwaving unless you're using a microwave-safe bowl and stir halfway through. For best results, reheat only until steaming, then let it sit 5 minutes off heat to thicken naturally. This method preserves the creamy texture.
Can I substitute chicken or turkey for the beef?
While possible, the flavor profile changes significantly. For a similar texture, use dark meat chicken thighs (not breast) or ground turkey, but expect a lighter taste. The beef's richness is what gives this soup its signature depth. If substituting, increase the thyme by 0.5 teaspoon and add 1 teaspoon Worcestershire sauce for extra umami.