This slow cooker 4-ingredient Amish onion soup potatoes recipe is the kind of cozy, no-fuss side dish that feels right at home on a busy weeknight or a Sunday dinner table. It leans into simple pantry staples: russet potatoes, a packet of onion soup mix, and just three everyday ingredients to bring everything together. You simply sprinkle the dry soup mix and the other ingredients over the potatoes right in the slow cooker, then let it all cook down into tender, buttery, oniony potatoes that taste like they came from a church potluck. It’s comforting, budget-friendly, and so easy that even on your most hectic days, you can still put something warm and homemade on the table.
These potatoes are wonderful alongside roast chicken, meatloaf, pork chops, or a simple skillet of sausage and peppers. They also pair nicely with a big green salad and steamed vegetables if you’re keeping things lighter. Spoon some of the buttery onion juices from the slow cooker over the top just before serving, and if you like, finish with a sprinkle of chopped parsley or grated Parmesan. Leftovers reheat well next to scrambled eggs for breakfast, or tucked into a warm tortilla with shredded cheese for a quick, kid-friendly snack.
Slow Cooker 4-Ingredient Amish Onion Soup Potatoes
Ingredients
3 pounds russet potatoes, peeled (if desired) and cut into 1-inch chunks
1 (1-ounce) packet dry onion soup mix
1/2 cup unsalted butter, melted (1 stick)
1/2 cup low-sodium chicken broth
1/2 teaspoon black pepper (optional, to taste)
1 (1-ounce) packet dry onion soup mix
1/2 cup unsalted butter, melted (1 stick)
1/2 cup low-sodium chicken broth
1/2 teaspoon black pepper (optional, to taste)
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin swipe of butter to help prevent sticking.
Wash the russet potatoes well. Peel them if your family prefers them that way, or leave the skins on for a more rustic feel. Cut the potatoes into roughly 1-inch chunks so they cook evenly.
Place the potato chunks into the bottom of the slow cooker, spreading them out into an even layer. This is the base that will soak up all that oniony, buttery flavor.
In a small bowl or measuring cup, whisk together the melted butter and chicken broth until combined. This mixture will help the dry soup mix dissolve and coat the potatoes as they cook.
Sprinkle the dry onion soup mix evenly over the potatoes in the slow cooker. Use your hands to scatter it from above so it falls over the potatoes in a light, even layer, just like in those close-up process shots where you can see every grain of seasoning.
Pour the butter and chicken broth mixture evenly over the potatoes and soup mix, trying to cover as much of the surface as you can. Sprinkle with black pepper if using.
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