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–+ servings
image of realistic top down mise en place shot fresh russet potatoes Lipton onion soup mix olive oil garlic powder black pepper melted butter sour cream green onions cheddar cheese arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
katya bou

Savory Slow Cooker Lipton Onion Potatoes

Tender, savory potatoes cooked in a slow cooker with Lipton onion soup mix for ultimate comfort and ease.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 3 lbs russet potatoes peeled and sliced 1/4 inch thick
  • 1 envelope Lipton onion soup mix about 1.25 oz
  • 1/4 cup olive oil or melted butter
  • 2 tsp garlic powder
  • 1/2 tsp black pepper freshly cracked
  • 1/4 cup vegetable broth or water
Optional Garnishes
  • 1/2 cup shredded cheddar cheese for serving
  • sour cream for serving
  • green onions sliced, for serving

Equipment

  • Slow Cooker
  • large mixing bowl,
  • mandoline

Method
 

  1. Peel the russet potatoes and slice them evenly about 1/4 inch thick using a mandoline for consistency.
  2. In a large mixing bowl, combine the sliced potatoes, Lipton onion soup mix, olive oil, garlic powder, and black pepper. Toss gently to coat every piece evenly.
  3. Lightly spray the inside of a 6-quart slow cooker with non-stick spray. Arrange the seasoned potatoes in the slow cooker, layering them if desired.
  4. Pour the 1/4 cup of vegetable broth over the potatoes to help create steam for tenderness.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3.5-4 hours, until potatoes are fork-tender.
  6. If adding cheese, sprinkle shredded cheddar over the top in the last 30 minutes of cooking and allow to melt. Serve hot with sour cream and sliced green onions.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10g

Notes

For crispy edges, transfer cooked potatoes to a baking sheet, toss with extra oil, and broil for 3-5 minutes. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in microwave or oven at 350°F for 10-15 minutes. Variations include using different potato types or adding spices for extra flavor.
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