I’m sharing my Slow Cooker Potatoes made with Lipton Onion Soup mix and melted butter, a pantry-friendly recipe that has become my go-to for busy weeknights.

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I didnt expect simple things to cause a stir, but these Slow Cooker Lipton Onion Potatoes really do. Baby potatoes paired with Lipton Onion Soup Mix turn into something rich and savory that somehow feels both lazy and impressive.

Theyre the kind of Slow Cooker Potatoes I reach for when I need a no-nonsense hit of comfort, and they slide right into my rotation of Potato Recipes Side Dishes that always get eaten first. Try them and youll be jotting notes wondering what magic did this, its almost unfair how addictive they are.

Ingredients

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Starchy little tubers, good source of fiber and vitamin C, filling, earthy, great comfort.
Adds savory onion flavor, powdered seasoning gives umami and salt, so watch the sodium.
Provides rich fat and silky mouthfeel, it concentrates flavor and raises calorie count.
Liquid keeps potatoes tender while broth adds savory depth with less fat than butter.
Optional creamy tang from sour cream or cream cheese adds protein and luxurious richness.
Black pepper gives gentle heat and aromatic bite, a simple low calorie flavor boost.
Parsley brings fresh herb lift, color, vitamin K and a bright grassy finish.

Ingredient Quantities

3 lb baby potatoes, halved (about 1.4 kg)

1 (1 oz) packet Lipton Onion Soup Mix

4 Tbsp (1/4 cup) unsalted butter, melted

1/4 cup low-sodium chicken broth or water

1/2 cup sour cream or 4 oz cream cheese, softened (optional, for extra creaminess)

Freshly ground black pepper, to taste

2 Tbsp chopped fresh parsley, for garnish (optional)

How to Make this

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1. Wash the 3 lb baby potatoes and halve any larger ones so all pieces are about the same size, this helps them cook evenly.

2. In a medium bowl whisk together the melted 4 Tbsp butter, the 1 oz packet Lipton Onion Soup Mix, and 1/4 cup low-sodium chicken broth or water until the soup mix is mostly dissolved; add a few grinds of freshly ground black pepper.

3. Toss the halved potatoes with the butter-soup mixture until well coated, then transfer everything to the slow cooker and pour any leftover sauce over the top.

4. Cook covered on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until potatoes are fork tender; stir once about halfway through to redistribute the sauce and prevent sticking, but try not to lift the lid too often.

5. If you want extra creaminess add 1/2 cup sour cream or 4 oz softened cream cheese near the end: for cream cheese cube it and stir in 20 to 30 minutes before serving so it melts, for sour cream temper it by whisking a spoonful of hot cooking liquid into the sour cream then stir that back in during the last 10 to 15 minutes so it doesnt split.

6. Taste the potatoes and adjust seasoning with more black pepper if needed, you probably wont need extra salt since the soup mix is salty.

7. For a creamier finish mash a few potatoes in the pot with the back of a spoon and stir, or for golden edges transfer to a baking sheet and broil 2 to 4 minutes while watching closely, or simply uncover and set the slow cooker to HIGH for the last 10 to 15 minutes.

8. Sprinkle 2 Tbsp chopped fresh parsley over the potatoes just before serving for color and freshness.

9. Leftovers keep well in an airtight container in the fridge for 3 to 4 days; reheat gently in the microwave or on the stove with a splash of broth if they seem dry.

Equipment Needed

1. Slow cooker, 4 to 6 quart works good for this recipe
2. Medium mixing bowl for whisking the butter and soup mix
3. Whisk to mostly dissolve the packet, youll want it smooth-ish
4. Measuring spoons and a 1/4 cup measuring cup for the butter and broth
5. Chef’s knife to halve the bigger potatoes
6. Cutting board, sturdy and dont let it slip
7. Colander to wash and drain the potatoes
8. Wooden spoon or heatproof spatula to stir once or mash a few
9. Baking sheet or broiler safe pan if you want golden edges
10. Potato masher or sturdy fork for a creamier finish

FAQ

Q: Can I use potatoes other than baby potatoes?
A: Yes you can. Small red or Yukon gold work great, just keep pieces a similar size so they cook evenly. Avoid large russets unless you want them to fall apart, theyre too mealy for this.

Q: How long do they need to cook in the slow cooker?
A: For halved baby potatoes plan on about 3 to 4 hours on high or 6 to 7 hours on low, or until fork tender. Times vary by slow cooker and how full it is so check a bit early.

Q: How do I make them extra creamy?
A: Stir in the optional sour cream or softened cream cheese after cooking, that gives instant creaminess. You can also mash a few potatoes right in the cooker, or add a splash more broth if it seems dry.

Q: Can I make this dairy free or vegan?
A: Sure. Use vegetable broth instead of chicken broth and swap butter for olive oil or vegan butter, use a dairy free sour cream or skip it. The Lipton Onion Soup Mix has no meat but check label for any animal ingredients if you need strict vegan.

Q: Why did my potatoes get mushy or fall apart?
A: Usually overcooking, uneven sizes, or too much liquid. Cut similar sized pieces, check tenderness earlier, and avoid leaving them on warm for hours after theyre done.

Q: Can I make this ahead and how do I reheat it?
A: Yes, make ahead and refrigerate up to 3 to 4 days. Reheat covered in a 350 F oven for 15 to 20 minutes or microwave portions. For crispier edges, spread on a baking sheet, drizzle a little oil and roast at 425 F for 10 minutes.

Slow Cooker Lipton Onion Potatoes: The Ultimate Comfort Side Dish Recipe Substitutions and Variations

Baby potatoes → Yukon Gold or red potatoes, cut into 1 to 1.5 inch pieces. They get creamy fast and hold together good when slow cooked.
Lipton Onion Soup Mix → 2 Tbsp dried minced onion + 1 tsp onion powder + 1 tsp chicken bouillon granules, pinch of salt and pepper (mix together). Works just like the packet if you dont have it.
Unsalted butter, melted → 4 Tbsp olive oil or 4 Tbsp salted butter (use less added salt if you pick salted butter).
Low-sodium chicken broth/water → 1/4 cup vegetable broth or 1/4 cup water with 1/4 tsp chicken bouillon dissolved. Good for veg versions or if you need more flavor.

Pro Tips

1. Parboil bigger halves for 5 to 7 minutes first, drain them and then go into the slow cooker. It saves time and makes every piece evenly tender, plus you wont end up with some mushy ones and some undercooked ones.

2. Spray the crock or use a liner and only stir once midway, more than that lets heat escape and stretches the cooking time. If you want less sticking, toss the potatoes in the sauce off the heat so the butter starts to cling before they hit the cooker.

3. If you crave texture, quickly brown the potatoes in a hot skillet before slow cooking or put the finished batch under the broiler for 2 to 4 minutes while watching closely for golden edges. That caramelized crust lifts the whole dish.

4. For super smooth richness, let the sour cream or cream cheese come to room temp and temper it with a spoonful of hot liquid before adding, or cube the cream cheese so it melts faster. Dont add cold dairy straight into high heat or it can split or stay lumpy.

Slow Cooker Lipton Onion Potatoes: The Ultimate Comfort Side Dish Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sharing my Slow Cooker Potatoes made with Lipton Onion Soup mix and melted butter, a pantry-friendly recipe that has become my go-to for busy weeknights.

Servings

servings

Calories

302

kcal

Equipment: 1. Slow cooker, 4 to 6 quart works good for this recipe
2. Medium mixing bowl for whisking the butter and soup mix
3. Whisk to mostly dissolve the packet, youll want it smooth-ish
4. Measuring spoons and a 1/4 cup measuring cup for the butter and broth
5. Chef’s knife to halve the bigger potatoes
6. Cutting board, sturdy and dont let it slip
7. Colander to wash and drain the potatoes
8. Wooden spoon or heatproof spatula to stir once or mash a few
9. Baking sheet or broiler safe pan if you want golden edges
10. Potato masher or sturdy fork for a creamier finish

Ingredients

3 lb baby potatoes, halved (about 1.4 kg)
1 (1 oz) packet Lipton Onion Soup Mix
4 Tbsp (1/4 cup) unsalted butter, melted
1/4 cup low-sodium chicken broth or water
1/2 cup sour cream or 4 oz cream cheese, softened (optional, for extra creaminess)
Freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley, for garnish (optional)

Directions

Wash the 3 lb baby potatoes and halve any larger ones so all pieces are about the same size, this helps them cook evenly.
In a medium bowl whisk together the melted 4 Tbsp butter, the 1 oz packet Lipton Onion Soup Mix, and 1/4 cup low-sodium chicken broth or water until the soup mix is mostly dissolved; add a few grinds of freshly ground black pepper.
Toss the halved potatoes with the butter-soup mixture until well coated, then transfer everything to the slow cooker and pour any leftover sauce over the top.
Cook covered on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until potatoes are fork tender; stir once about halfway through to redistribute the sauce and prevent sticking, but try not to lift the lid too often.
If you want extra creaminess add 1/2 cup sour cream or 4 oz softened cream cheese near the end: for cream cheese cube it and stir in 20 to 30 minutes before serving so it melts, for sour cream temper it by whisking a spoonful of hot cooking liquid into the sour cream then stir that back in during the last 10 to 15 minutes so it doesnt split.
Taste the potatoes and adjust seasoning with more black pepper if needed, you probably wont need extra salt since the soup mix is salty.
For a creamier finish mash a few potatoes in the pot with the back of a spoon and stir, or for golden edges transfer to a baking sheet and broil 2 to 4 minutes while watching closely, or simply uncover and set the slow cooker to HIGH for the last 10 to 15 minutes.
Sprinkle 2 Tbsp chopped fresh parsley over the potatoes just before serving for color and freshness.
Leftovers keep well in an airtight container in the fridge for 3 to 4 days; reheat gently in the microwave or on the stove with a splash of broth if they seem dry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.