This simple slow-cooker potato dish has been a quiet favorite in my kitchen ever since I first adapted it for a busy holiday when I needed one less thing in the oven. I discovered the ease of layering baby potatoes with a packet of Lipton onion soup mix and a splash of broth during a week of back-to-back dinners; the aroma that filled the house felt like an instant invitation to sit down and relax. The potatoes emerge tender, savory, and glossy from the slow cooker, with the soup mix creating a deep onion-beefy flavor that caramelizes slightly around the edges when scooped onto a plate. It's the sort of recipe that turns weeknight sides into something memorable without much fuss.

What makes this preparation special is its combination of pantry convenience and warm texture. Baby potatoes or Yukon Gold develop a creamy interior while their skins stay intact and silky; the butter melts into the broth and soup mix to make a lightly sauced finish that clings to each bite. Over the years I’ve served this at casual family dinners and on holiday buffets, and almost every guest asks for the technique. It’s dependable, forgiving of timing, and scales easily for a crowd — exactly the kind of dish I love to keep in my rotation here at Solush cooks.

Ingredients

• 2 pounds baby potatoes or Yukon Gold potatoes: Choose uniformly sized baby potatoes for even cooking. Yukon Gold works beautifully for a creamier interior. Look for firm, blemish-free tubers and wash them thoroughly; peeling is optional but I usually leave skins on for texture and nutrients.
• 1 packet Lipton onion soup mix: This is the flavor anchor. The mix contains dehydrated onion, herbs, and savory seasonings — brands vary slightly, so pick the classic Lipton packet if you want the same balance of onion and umami.
• 1 cup beef broth or chicken broth: Beef broth adds deeper, meaty notes; chicken keeps the overall profile lighter. Use low-sodium if you prefer more control over salt. If using homemade broth, the flavor will be richer.
• 1/4 cup unsalted butter, cut into small pieces: Butter melts into the broth to create a glossy coating and richer mouthfeel. Use a good-quality butter for best flavor; cut into small knobs so it melts evenly.
• Salt and freshly ground black pepper to taste: Season lightly at the start and adjust before serving, since the soup mix and broth provide seasoning.
• Fresh parsley for garnish (optional): Chopped parsley adds a bright, herbal finish and a pop of color — not essential but lovely for presentation.

Instructions

Prepare the potatoes: Wash the potatoes thoroughly under cold water and remove any dirt; peel only if you prefer a smoother texture. If baby potatoes are large, halve them so pieces are uniform. Dry them briefly with a towel to remove excess moisture so seasoning adheres. Layer in the slow cooker: Place the potatoes in an even layer in the bottom of a 6-quart slow cooker. Even layering encourages consistent cooking. Overcrowding is fine for this method; the steam and liquid will circulate through the crock. Add the flavoring: Sprinkle the Lipton onion soup mix evenly over the potatoes so the seasoning distributes across the surface. Pour in the cup of beef or chicken broth, tilting the cooker if necessary to ensure the liquid reaches the base but does not submerge every potato — it should come up around the potatoes so they braise rather than boil. Dot with butter and season: Scatter small pieces of the unsalted butter over the top of the potatoes. Add a light pinch of salt and several grinds of black pepper. Because the soup mix contains salt, start modestly and taste before adding more at the end. Slow-cook until tender: Cover the cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check for tenderness at the lower end of the time range by inserting a paring knife; the potatoes should be easily pierced and creamy inside. If cooking for a crowd, keep them on the warm setting for up to 1 hour without quality loss. Finish and serve: Stir gently to coat the potatoes in the buttery onion sauce, taste for salt and pepper, and transfer to a serving bowl. Garnish with chopped fresh parsley if desired. Serve straight from the slow cooker or spoon onto plates alongside roasted meats or a fresh green salad.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. When cooling for storage, let the potatoes reach room temperature for no more than two hours before refrigerating. To reheat, warm gently in a covered skillet over medium-low heat with a splash of broth to refresh the sauce, or microwave in short intervals to avoid overcooking. For longer storage, freeze portions in freezer-safe containers for up to 3 months; defrost overnight in the refrigerator before reheating to maintain texture. Avoid reheating multiple times for best quality.

Ingredient Substitutions

If you prefer a vegetarian option, substitute beef or chicken broth with a robust vegetable broth or mushroom broth; the flavor will shift slightly but remain savory. For a dairy-free version, replace butter with 3 tablespoons of olive oil or a vegan butter alternative. If you cannot use the Lipton packet, create a quick blend of 2 tablespoons dehydrated minced onion, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon onion powder, and 1/2 teaspoon salt to mimic the profile — adjust to taste. Keep in mind that substituting components changes sodium and umami levels, so taste and season at the end.

Serving Suggestions

These potatoes pair beautifully with grilled or roasted proteins such as roast chicken, beef brisket, or a pan-seared salmon. For a simple weeknight plate, serve alongside sautéed green beans and a crisp green salad dressed with lemon vinaigrette to cut through the richness. For holiday spreads, transfer to a warmed casserole dish and top with chopped chives and extra butter knobs for presentation. I also like to spoon some of the cooking juices over steamed greens for added flavor.

Seasonal Adaptations

In cooler months, amplify the cozy factor by adding 1/2 teaspoon smoked paprika or a teaspoon of Worcestershire sauce to the broth for deeper savory notes. In summer, lighten the dish by using chicken broth and finishing with a squeeze of lemon and a sprinkle of fresh herbs such as dill or parsley. Swap in fingerling potatoes in spring for a delicate texture, or add halved red potatoes for extra color on the buffet table.

Meal Prep Tips

To make this part of a meal-prep plan, cook a double batch on the weekend and portion into individual containers for ready-made sides. Keep the sauce slightly separated if you plan to reheat in the microwave so that the potatoes retain their texture; add the cooking juices during reheating. Label containers with date and use within four days. For busy mornings, pack a small serving with a salad and protein for an easy lunch option.

If you try this adaptation of classic pantry ingredients, I’d love to hear how you served it — over the years this dish has been both a quiet weeknight hero and a welcomed contribution to holiday tables. Make it your own and enjoy the comfort it brings to your table.