Soups & Stews
Creating a Campbell's-inspired chunky steak and potato soup in one-pot is the ultimate comfort food solution when you need hearty, satisfying flavors without the fuss.
This recipe delivers tender beef chunks, fluffy potatoes, and rich broth that simmers into perfect harmony—just like the classic you love, but with a homemade touch. The secret lies in balancing beef broth, slow-cooked steak, and starchy potatoes for that signature thick, velvety texture.
What sets this version apart is the one-pot simplicity—no separate pots or pans to clean, just one container that transforms simple ingredients into a restaurant-worthy bowl of soup.
The steak is pre-cooked and chopped for convenience, but the real magic happens during the 30-minute simmer, where flavors meld into a deeply savory, comforting stew. Perfect for chilly evenings or meal prep, this soup reheats beautifully while keeping its hearty consistency.
By the time you serve it, you’ll have a steaming bowl of chunky, meaty goodness with tender potatoes and a thick, flavorful broth that coats every spoonful. The aroma alone will have everyone gathering around the table, and the texture—creamy yet substantial—makes it impossible to resist.
Garnish with fresh parsley or a sprinkle of black pepper to finish it off.
This recipe works equally well on the stovetop or in a slow cooker, making it versatile for any schedule. Whether you're feeding a family or meal prepping for the week, the one-pot method ensures dinner is ready without the stress. Here’s how to make it happen—step by step.
Ingredients for campbell's chunky steak and potato soup
Simple pantry staples transform into a hearty, one-pot steak and potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Steak (pre-cooked, chopped) 🥩 | 1 ½ lb | Use chuck roast for tenderness |
| Yellow Onions 🧅 | 1 whole | Diced, medium size preferred |
| Carrots 🥕 | 3 medium | Peeled, chopped into chunks |
| Russet Potatoes 🥔 | 2 lb | Cut into 1-inch cubes |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For rich depth of flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
The steak is the star here—chuck roast gives the best texture, but sirloin or flank steak works too. Pre-cook it first (sear, then simmer) to save time. Costco or Walmart usually have pre-cubed chuck roast, which cuts down on prep. Potatoes should be Russet or Yukon Gold—they hold up better during cooking. Carrots? Baby carrots are fine, but whole carrots add more rustic texture. If you're prepping ahead, store the chopped veggies in the fridge for up to 3 days—just keep them dry to prevent sogginess.
No beef broth? Chicken broth plus 1 tbsp soy sauce works in a pinch. Tomato paste is non-negotiable for that classic Campbell's depth—Trader Joe's has the best value. Fresh garlic is ideal, but garlic powder at half the amount gets you close. The flour is just for thickening, so don't skip it—it's what makes the soup velvety. For extra richness, swap half the heavy cream for whole milk. And if you're watching calories, use low-fat milk—it won't taste as rich, but it's still delicious.
This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for 4-5 days or freeze for 3 months. The cream will separate when reheating, so give it a quick stir before serving. Garnish with fresh parsley right before eating—it adds a pop of color (and flavor!). Slow cooker? Just dump everything in and cook on low for 6-8 hours. Stovetop? Simmer for 30 minutes—either way, you win.
Why You'll Love This Recipe
- No Prep Drama: I swear, this soup comes together with zero fuss. Chop the onions and carrots while the broth heats—no peeling potatoes until the last minute, no measuring cups. Honestly, my lazy Sundays thank me every time.
- Steakhouse in a Bowl: That pre-cooked steak? It’s like a tiny, tender bite of a juicy steak in every spoonful. The beef broth deepens the flavor, and the Russets break down just enough to soak it all up—rich, hearty, and way more satisfying than takeout.
- Lunchbox Magic: Between us, this soup is my secret weapon for meal prep. Pack it in thermoses for work or school—it reheats beautifully, and the chunky texture keeps it from turning mushy. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A whole pot for under $10? That’s not a typo. Pre-cooked steak stretches further than fresh, and potatoes are basically free. Leftovers taste just as good the next day—proof that comfort food doesn’t have to break the bank.
Step-by-step instructions for Campbell's chunky steak and potato soup
This hearty soup comes together in one pot with rich, savory flavors that'll warm you up instantly.
Sauté the Aromatics and Steak
In a large, heavy-bottomed pot, melt the 2 tablespoons butter over medium heat. Add the 1 whole diced yellow onions and cook for 5 minutes until they become translucent and just beginning to soften. Add the 3 medium chopped carrots and continue cooking for another 3 minutes until they start to caramelize slightly at the edges.
Push the vegetables to the side of the pot and add the 1.5 lb pre-cooked chopped steak. Stir to coat the meat in the butter and let it brown slightly for 2-3 minutes. This step develops deep, meaty flavors that form the soul of your soup. Keep the heat at medium—too high and the steak will dry out before it browns properly.
Build the Flavor Base
Add the 4 cloves minced garlic to the pot and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Stir in the 2 tablespoons tomato paste and cook for 1 minute to deepen its flavor. Sprinkle the 2 tablespoons all-purpose flour over the mixture and stir vigorously for 2 minutes to create a roux that will thicken your soup beautifully.
Slowly pour in the 4 cups beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 5 minutes to allow the flavors to meld together. This step ensures your soup has that rich, velvety texture that makes it so satisfying.
Add Potatoes and Simmer
Add the 2 lb cubed russet potatoes to the pot and stir gently to distribute them evenly. Increase heat to medium-high and bring the soup to a boil. Once boiling, reduce heat to low and let it simmer uncovered for 15-20 minutes until the potatoes are tender when pierced with a fork. You want them soft but not falling apart—this ensures they hold their shape in the final soup.
While the potatoes cook, season the soup with 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning if needed—this is where you can really customize the flavor to your liking. The soup should be seasoned well now, but the cream will add another layer of richness later.
Finish with Cream and Garnish
Once the potatoes are tender, stir in the 0.5 cup heavy cream and let the soup simmer gently for 5 minutes to heat through. The cream will give your soup that luxurious finish, balancing the hearty flavors of the meat and vegetables. Be careful not to let it boil vigorously after adding the cream—just a gentle simmer is all you need.
Remove the pot from heat and stir in the 0.25 cup chopped fresh parsley. This adds a bright, fresh element that cuts through the richness of the soup. Ladle the soup into bowls and serve immediately while it's hot. The perfect bowl of steak and potato soup should have tender meat, creamy potatoes, and a velvety broth that coats your spoon.
Pro Tips For Making Campbell'S Chunky Steak And Potato Soup
- Parboil the Potatoes First: I learned this the hard way—dumping whole russets into the pot and expecting them to soften evenly. Instead, cut them into 1-inch chunks, boil for 5 minutes in salted water, then drain. This guarantees they’ll break down smoothly in the soup without turning mushy or leaving raw centers.
- Sauté the Onions Low and Slow: The recipe might say to toss them in, but trust me—caramelizing the onions for 8-10 minutes on medium-low makes a real difference. They’ll deepen the flavor and thicken the soup naturally, so resist the urge to rush. (Yes, even if you’re impatient like me.)
- Don’t Skip the Broth Reduction: After adding the beef broth, let it simmer uncovered for 10 minutes before stirring in the Campbell’s mix. This reduces the liquid slightly, intensifying the beefy taste and preventing a watery soup. It’s the thing that matters most for that restaurant-quality depth.
- Upgrade with Pre-Cooked Steak: The recipe calls for canned steak, but if you’ve got leftovers from a roast or steak night, chop and pan-sear them first. A quick sear in a hot skillet with garlic powder adds a smoky richness that turns this into a heartier dish—without extra effort. (Your future self will thank you.)
Perfect pairings for this campbell's chunky steak and potato soup
Crusty Bread Pairing
Nothing complements this soup like a warm, crusty bread to soak up every last drop of that creamy broth. I love using a sourdough loaf from my local bakery—its tangy flavor and dense texture make it perfect.
For a quicker option, toast a baguette and rub it with a garlic clove before serving. If you're feeling fancy, try cheesy garlic bread with a sprinkle of Parmesan cheese and fresh herbs. 🥖
Sharp Cheese Pairings
Aged cheeses add a bold contrast to the soup's richness. I recommend sharp cheddar or Gruyère cubes on the side for guests to add to their bowls. The tangy, nutty flavors cut through the creaminess beautifully.
For a vegetarian-friendly option, serve aged Gouda or Pecorino Romano with crusty bread. A simple sprinkle of freshly grated Parmesan on top also elevates the dish instantly.
Pickled Vegetable Accents
Bright, tangy pickles balance the hearty flavors of the soup. I keep dill pickles or pickled red onions on hand for this recipe—they add a refreshing crunch and acidity. Try slicing pickled jalapeños for a spicy kick, or add pickled beets for a sweet and tangy twist.
Even a simple pickled radish adds a pop of color and freshness to the bowl. 🌶️
Hearty Side Salads
A crisp side salad keeps the meal balanced and adds freshness. I toss arugula with shaved Parmesan, toasted walnuts, and a balsamic vinaigrette for a perfect pairing. For a heartier option, try a kale and apple salad with a Dijon mustard dressing.
The peppery greens and crunchy textures contrast beautifully with the creamy soup, making every bite more satisfying.
Beverage Pairings
A cold dark beer like a stout or porter complements the soup's richness, while a crisp white wine like Sauvignon Blanc adds brightness. For non-alcoholic options, iced hibiscus tea or sparkling apple cider refresh the palate.
I also love a hot toddy (whiskey, honey, and lemon) on chilly days—it warms you up from the inside out. 🍷
Extra Toppings Bar
Set up a toppings bar with crumbled blue cheese, sour cream, green onions, and extra black pepper for customization. Guests can adjust the creaminess or add heat to their liking.
A drizzle of hot honey or sriracha adds a sweet-spicy finish that takes the soup to the next level. Let everyone personalize their bowl for the ultimate interactive meal experience. 💛
Nutrition facts
Frequently asked questions
Can I make this soup without pre-cooked steak?
Simply sear 1.5 lb chuck roast in a skillet until browned, then transfer to a pot with 4 cups beef broth and simmer for 30 minutes until tender. Shred or chop before adding to the soup. This adds 15-20 minutes to prep time but keeps the meat juicy.
Why did my soup turn out too thin?
This usually happens if you skipped the flour roux or over-simmered. For next time, whisk the 2 tbsp flour into the broth immediately after adding it to create a natural thickener. If it's already too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in while simmering for 5 minutes to fix it.
How can I make this soup in a slow cooker?
Combine all ingredients except the cream and parsley in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and parsley during the last 15 minutes of cooking. The slow cooker keeps the potatoes tender without overcooking the meat. Perfect for hands-off cooking!
Can I substitute chicken broth for beef broth?
Yes, but add 1 tbsp soy sauce or 1 tsp Worcestershire sauce to compensate for the beef flavor. The soup will still be delicious, though the depth of meatiness will be slightly different. For a vegetarian version, use mushroom broth instead.
How long will leftovers keep?
Store in an airtight container in the fridge for 4-5 days or freeze for 3 months. Reheat gently on the stove, stirring occasionally, until warmed through. The cream may separate—just stir it back together before serving.