Soups & Stews
This Campbell's-inspired chunky steak and potato soup delivers the same comforting flavors you love—only fresher, heartier, and made from scratch in one pot. The secret lies in caramelizing beef and onions first to build deep, savory layers before adding potatoes and broth for a thick, satisfying texture.
I perfected this version after testing dozens of recipes to match the chunky, meaty richness of the classic canned soup, but with better-quality ingredients and a more robust flavor profile.
The beauty of this recipe is its 30-minute timeline—no long simmering required. You'll start by browning stew meat and onions in a Dutch oven, then add potatoes, beef broth, and a blend of spices that includes Worcestershire sauce for that signature umami kick.
The result is a soup that's chunky, hearty, and packed with tender beef and potatoes—just like the original, but with none of the preservatives. This makes it perfect for busy weeknights when you crave comfort food without the fuss.
What sets this homemade version apart is the textural contrast: tender beef chunks, creamy potatoes, and a thick broth that coats every spoonful. The recipe also includes optional garnishes like shredded cheese or green onions to elevate it further.
Whether you're feeding a family or meal prepping for the week, this soup delivers restaurant-quality warmth in a fraction of the time it takes to order takeout.
For those watching their sodium intake, I’ve included a lower-sodium version in the tips section—just as flavorful, but with controlled seasoning. The one-pot method also means minimal cleanup, making this the ultimate foolproof dinner solution for any season. Let’s get cooking!
Ingredients for campbell's chunky steak and potato soup
Pantry staples plus a few quality upgrades make this steak and potato soup taste like a restaurant classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Stew Beef 🥩 | 1 ½ lb | Cut into 1-inch chunks |
| Yellow Onions 🧅 | 2 whole | Diced, medium size |
| Russet Potatoes 🥔 | 2 lb | Peeled, cut into 1-inch cubes |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For browning meat |
| Shredded Cheddar Cheese 🧀 | ½ cup | Optional garnish |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The beef is where the magic happens. Chuck roast or stew meat from the butcher counter gives you that tender, pull-apart texture—sirloin or ribeye stays too tough. I always grab mine from Costco or the meat department at Whole Foods because they cut it into perfect 1-inch chunks. If you're using a whole roast, ask your butcher to cube it for you. For the onions, yellow onions add sweetness when caramelized, but red onions work too if you prefer a milder flavor. Potatoes? Russet is ideal—they hold up best to long cooking and get wonderfully creamy. If you can't find them, Yukon Golds are a great second choice.
No Worcestershire sauce? Soy sauce or fish sauce at half the amount works in a pinch, though the umami won't be quite the same. Short on tomato paste? Crushed tomatoes at double the amount (about 4 tbsp) gets you close. The flour is for thickening—if you're avoiding gluten, cornstarch at the same amount does the job just as well. For the thyme, fresh is ideal but dried works at one-third the quantity. If you're making a lower-sodium version, reduce the salt to 0.75 tsp and use low-sodium beef broth. The bay leaves? Don't skip them—they add a subtle earthiness that rounds out all the flavors. If you can't find them, a pinch of dried oregano works too.
This soup tastes even better the next day, so double the batch and freeze half for lazy nights. Store leftovers in the fridge for up to 5 days or freeze for 3 months. I like to portion it into 4 individual containers so I can grab and reheat for quick lunches. The cheese and green onions are for serving—add them right before eating so they stay fresh and vibrant. If you're meal prepping, skip the garnishes until you're ready to serve.
Why You'll Love This Recipe
- 30-Minute Magic: I swear, this soup is the kind of dish that makes you feel like a hero—no fancy skills required. Toss in pre-cut beef, chop one onion (or grab a jarred mix if you’re really lazy), and let the broth and Worcestershire do the heavy lifting. The potatoes soften just enough to soak up all that rich flavor without falling apart.
- Umami Bomb: That Worcestershire sauce? Chef’s kiss. It turns this soup from hearty to ridiculously good—deep, savory, with just a hint of tang that makes every spoonful feel like a hug. The beef chunks stay tender but hold their shape, and the onions caramelize enough to add sweetness without extra work. Honestly, I’ve tried fancier versions, but this one hits the spot every time.
- Leftovers That Don’t Suck: Between us, most soups turn into sad, watery meals by day three. Not this one. The potatoes actually improve the next day—softer, flavors melded together—while the beef stays juicy. I freeze portions all the time; just reheat with a splash of broth, and it’s like you made it fresh. (Yes, even on a Tuesday night.)
- Budget-Friendly Crowd-Pleaser: This recipe feeds four for under $10, and everyone—kids, picky eaters, your grumpy uncle—will ask for seconds. Russet potatoes are cheap, beef stew meat is a steal, and a can of broth stretches further than you’d think. It’s the kind of meal that makes you look like a cooking genius without breaking the bank. (Spoiler: I’m not.)
Step-by-step instructions for Campbell's chunky steak and potato soup
A hearty one-pot dinner that delivers restaurant-style richness with minimal effort.
Sear the Stew Beef for Deep Flavor
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 1.5 pounds stew beef cut into 1-inch chunks, working in batches if needed, and sear for 3-4 minutes per side until developing a rich brown crust. This step builds foundational flavor through the Maillard reaction.
Real talk: Don't overcrowd the pot or the beef will steam instead of sear. Once browned, transfer the beef to a plate and set aside. You'll notice the oil will darken slightly—this is pure flavor waiting to be incorporated into your soup.
Build the Aromatic Base
In the same Dutch oven, add the 2 whole yellow onions (diced medium) and cook for 5 minutes until softened and golden. Stir in the 4 cloves garlic (minced) and cook for 30 seconds until fragrant. Add the 2 tablespoons tomato paste and cook for 1 minute, stirring constantly to prevent burning.
Here's where the magic happens: Sprinkle in the 2 tablespoons all-purpose flour and stir vigorously for 2 minutes to create a roux. This will thicken your soup beautifully. The flour should smell toasty and nutty—this indicates proper development.
Simmer the Soup to Perfection
Pour in the 4 cups beef broth and scrape up any browned bits from the bottom of the pot. Return the beef to the pot along with the 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 teaspoon dried thyme, and 2 whole bay leaves. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes. You'll see the beef beginning to tenderize during this time.
Add the 2 pounds russet potatoes (cut into 1-inch cubes) and the 1 tablespoon Worcestershire sauce. Stir gently to combine, then increase heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender and the soup has thickened to your desired consistency. The potatoes should be soft enough to pierce easily with a fork.
Finish and Garnish
Remove the 2 whole bay leaves and stir in the 0.5 cup shredded cheddar cheese until melted and creamy. Taste and adjust seasoning if needed. The cheese should blend smoothly into the soup, adding a rich, velvety texture that complements the hearty beef and potatoes.
Ladle the soup into bowls and garnish with 2 whole green onions (sliced). Serve immediately with crusty bread for dipping. The cheese will float on top, creating that perfect Campbell's-style presentation while keeping the soup warm and inviting.
Pro Tips For Making Campbell'S Chunky Steak And Potato Soup
- Brown the Beef First: Skip the slow start—sear the stew beef in batches over medium-high heat until deeply browned. That crust packs serious flavor, and I’ve learned the hard way that skipping this step leaves the soup tasting bland no matter how long you simmer.
- Dice Potatoes Evenly: Cut the Russets into ½-inch cubes, not random chunks. Uniform size means they cook at the same rate, so you won’t end up with mushy bits or undercooked edges. (Yes, it takes 5 extra minutes—trust me, it’s worth it.)
- Simmer Low and Long: After adding broth, keep the heat at a bare simmer (tiny bubbles, not rolling) for at least 45 minutes. Rushing this step makes the potatoes mealy and the beef tough. I used to walk away after 30 minutes, then wondered why the texture was off.
- Toast the Onions: Sauté the diced yellow onions in the same pot you browned the beef until golden, about 5 minutes. The caramelized flavor cuts through the richness of the beef and broth—it’s the non-negotiable step that makes the soup taste homemade.
Serving suggestions for this campbell's chunky steak and potato soup
Bread Pairings
This soup is made for dipping, so serve it with crusty sourdough or baguette slices toasted with garlic butter. I love using a French baguette from the bakery section at Whole Foods—it’s sturdy enough to hold up to the thick soup while providing that perfect chewy contrast.
For a heartier option, try Irish soda bread with its slightly tangy flavor that cuts through the richness. 🥖
Cheese Toppings
Add a final touch of indulgence with shredded cheddar or Gruyère right before serving. I recommend sharp white cheddar for a tangy kick or smoked Gouda for a deeper, caramelized flavor.
For a lighter option, sprinkle crumbled feta or goat cheese—just a ¼ cup per bowl adds a bright, creamy contrast. The cheese melts beautifully into the warm broth, creating that classic Campbell’s-style finish. 🧀
Fresh Garnishes
Brighten up your bowl with sliced green onions or chives for a fresh, oniony crunch. I also like adding a handful of baby spinach or kale just before serving—it wilts slightly in the hot soup, adding a pop of color and nutrients.
For a zesty twist, squeeze a little lemon juice over the top or sprinkle with freshly cracked black pepper. 🌿
Side Dish Ideas
Pair your soup with a simple mixed greens salad tossed in balsamic vinaigrette to balance the heartiness. I often serve roasted Brussels sprouts with a sprinkle of bacon bits for a smoky, crunchy contrast.
For a full meal, add garlic mashed potatoes or buttered corn on the cob—both complement the soup’s rich flavors without overpowering them. 🥗
Warm Beverages
Nothing beats a steaming bowl of soup with a warm drink. I love pairing this with hot black coffee or chai tea to cut through the richness. For something cozier, try mulled wine or hot apple cider—the sweetness enhances the savory notes.
If you prefer beer, a light lager or amber ale keeps the meal balanced and refreshing. ☕
Meal Prep Serving
When reheating leftovers, add a splash of beef broth or water to prevent drying out. Serve with pre-sliced baguette or crackers on the side for easy dipping. For a make-ahead lunch, portion the soup into thermos containers with a small side of pickles or olives to keep things interesting.
The flavors only get better as they meld together overnight! ⏰
Nutrition facts
Frequently asked questions
Can I use ground beef instead of stew meat for this recipe?
You can substitute 1 pound ground beef for the stew meat, but the texture will be different. Ground beef cooks faster and won't have the same tender, pull-apart quality. For a closer match to the original Campbell's texture, use 80/20 ground chuck and brown it well to develop flavor. The soup will still be delicious but slightly finer in texture.
How do I make this soup lower in sodium?
Use low-sodium beef broth and reduce the salt to 0.75 teaspoon. Skip adding extra salt during cooking and taste as you go. Worcestershire sauce is also high in sodium—use just ½ tablespoon or substitute with ½ teaspoon soy sauce for a milder flavor. The soup will still be flavorful with these adjustments!
Why did my soup turn out too thin?
If your soup is too thin, it likely needs more thickening. Stir in 1 tablespoon cornstarch or flour mixed with 1 tablespoon cold water and simmer for 5 minutes until thickened. Alternatively, mash some of the cooked potatoes against the pot sides to release starch. For future batches, simmer uncovered for the full 15-20 minutes to allow excess liquid to evaporate naturally.
Can I make this soup in an Instant Pot?
Yes! Sauté the beef and onions as directed, then add all remaining ingredients except cheese. Cook on High Pressure for 8 minutes, then quick-release. Stir in cheese at the end. The Instant Pot version cooks faster but may need a splash of broth to reach desired thickness. For extra richness, finish with a sprinkle of cheese on top.
What's the best way to reheat leftovers?
Reheat gently on the stove over low-medium heat with a splash of beef broth or water to prevent drying. Avoid microwaving—it can make the potatoes gummy. For even heating, stir occasionally. If the soup seems too thick after reheating, thin with a little extra broth. Leftovers taste even better the next day!