Crisp-edged, fork-tender potatoes infused with Lipton Onion Soup mix are one of my go-to side dishes when I want maximum flavor for minimal effort. I simply toss sliced russets with the soup mix, a drizzle of olive oil, and a hint of garlic, then let the slow cooker do the work. Four hours later I’m rewarded with savory, golden potatoes that pair beautifully with everything from grilled chicken to roast beef.
Why I’ll Love This Recipe
- I can prep the dish in ten minutes, set the cooker, and forget it until dinnertime.
- The familiar onion-herb flavor of the soup mix seasons the potatoes perfectly—no extra chopping required.
- Cooking low and slow makes the potatoes creamy inside while the edges caramelize.
- The recipe scales effortlessly for potlucks or holiday dinners.
- Leftovers reheat well, so I get two meals out of one batch.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 lb russet potatoes, thinly sliced
- 1 packet (1 oz) Lipton Onion Soup mix
- ⅓ cup olive oil (or melted butter)
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- Optional: chopped parsley or shredded Cheddar for serving
Directions
- I spray my 4-quart slow cooker with cooking spray and arrange the potato slices in a tidy spiral.
- I whisk the soup mix, garlic powder, pepper, and olive oil in a small bowl, then drizzle the mixture evenly over the potatoes.
- I cover and cook on HIGH for about 4 hours (or LOW for 7–8 hours) until the potatoes are tender and lightly browned on the edges.
- Just before serving, I loosen the potatoes with a spoon and sprinkle on fresh parsley—or a handful of cheese if I’m feeling indulgent.
Servings and Timing
- Yield: Serves 8 as a side dish
- Prep Time: 10 minutes
- Cook Time: 4 hours on HIGH (7–8 hours on LOW)
- Total Time: About 4 hours 10 minutes
Variations
- Cheesy Upgrade: In the last 30 minutes, I scatter 1 cup shredded Cheddar over the top for a gooey finish.
- Herb Twist: A teaspoon of dried rosemary or thyme gives the potatoes a rustic aroma.
- Butter Lovers: Swapping olive oil for melted butter adds richness and browned-butter notes.
- Broth Boost: For extra moisture, I splash ½ cup chicken broth over the potatoes before cooking.
Storage/Reheating
I cool leftovers, seal them in an airtight container, and refrigerate for up to 3 days. To reheat, I spread the potatoes on a baking sheet and warm them in a 190 °C (375 °F) oven for 10 minutes, or microwave in 30-second bursts until hot.
FAQs
How thin should I slice the potatoes?
I slice them about ⅛ inch thick so they cook evenly and absorb all that oniony goodness.
Can I use red or Yukon Gold potatoes?
Absolutely. I swap russets for Yukon Golds when I want a creamier texture, or small reds for a pop of color.
Will the potatoes get crispy in the slow cooker?
They won’t be as crispy as oven-roasted potatoes, but the edges caramelize nicely while the centers stay tender.
Can I prep the dish the night before?
Yes. I assemble everything in the crock, cover, and refrigerate overnight. In the morning I set the cooker on LOW and let it go.
Is the recipe gluten-free?
Lipton Onion Soup mix is not certified gluten-free, but if I use a gluten-free onion soup blend, the rest of the ingredients are naturally gluten-free.
Conclusion
Slow Cooker Lipton Onion Potatoes are my secret weapon for effortless, crowd-pleasing sides. I love how the savory soup mix transforms humble spuds into a dish that steals the spotlight—no oven required. One taste and these potatoes earn a permanent spot in my weeknight and holiday rotations.
Slow Cooker Lipton Onion Potatoes
- Prep Time: 10 minutes
- Cook Time: 4 hours on HIGH (7–8 hours on LOW)
- Total Time: About 4 hours 10 minutes
- Yield: Serves 8 as a side dish
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Savory, fork-tender potatoes cooked with Lipton Onion Soup mix in a slow cooker for a simple yet flavorful side dish.
Ingredients
- 2 lb russet potatoes, thinly sliced
- 1 packet (1 oz) Lipton Onion Soup mix
- ⅓ cup olive oil (or melted butter)
- ¼ tsp garlic powder
- ¼ tsp freshly ground black pepper
- Optional: chopped parsley or shredded Cheddar for serving
Instructions
- Spray the slow cooker with cooking spray and arrange the potato slices in a tidy spiral.
- Whisk the soup mix, garlic powder, pepper, and olive oil in a small bowl, then drizzle the mixture evenly over the potatoes.
- Cover and cook on HIGH for about 4 hours (or LOW for 7–8 hours) until the potatoes are tender and lightly browned on the edges.
- Just before serving, loosen the potatoes with a spoon and sprinkle on fresh parsley or a handful of cheese if desired.
Notes
- For a cheesy upgrade, scatter 1 cup shredded Cheddar over the potatoes in the last 30 minutes.
- Add a teaspoon of dried rosemary or thyme for an herb twist.
- Substitute olive oil with melted butter for a richer flavor.
- For extra moisture, splash ½ cup chicken broth over the potatoes before cooking.
- Leftovers can be refrigerated for up to 3 days. Reheat in an oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
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