Ingredients
Scale
- 2 lbs small red potatoes, halved or quartered if large
- 1 packet Lipton Onion Soup Mix
- 1 cup beef broth
- 1/2 cup water
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Step 1: In a large bowl, toss the potatoes with olive oil, thyme, and black pepper. Ensure potatoes are evenly coated.
- Step 2: Transfer the seasoned potatoes to your slow cooker.
- Step 3: Sprinkle the Lipton Onion Soup Mix evenly over the potatoes.
- Step 4: Pour the beef broth and water over the potatoes and soup mix. Stir gently to combine.
- Step 5: Cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are fork-tender and the liquid has reduced slightly.
- Step 6: Garnish with fresh parsley (optional) before serving. Serve warm as a delicious side dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent dryness.
- These flavorful potatoes pair perfectly with roast beef, grilled chicken, or hearty stews.
- For extra depth of flavor, brown the potatoes lightly in a skillet before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American