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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Crock Pot Cheesy Ham, Corn, and Potato Soup

Crock Pot Cheesy Ham, Corn, and Potato Soup is just what the cold weather has ordered. There is nothing better than a creamy soup packed full of hearty potatoes and ham surrounded by cheese to warm the soul.

PREP TIME: 10 minutes

COOK TIME: 6 hours 40 minutes

TOTAL TIME: 6 hours 50 minutes

YIELD: 10 servings


-3 large Red Skin potatoes, washed and diced into cubes

4 cups cooked cubed Ham

3 cups Vegetable Broth

4 cups frozen (thawed) or canned Yellow Corn

5 Celery Stalks, diced

1 cup Onion, diced

4 teaspoons minced Garlic

1/2 teaspoon Garlic Salt

1/2 teaspoon Onion Powder

1/2 teaspoon Ground Black Pepper

2 tablespoons Cornstarch

2 cups Whole Milk or Half-and-Half

2 cups freshly shredded Sharp Cheddar Cheese

1 cup Sour Cream

Chopped Parsley, for garnish if desired


1. Place the first 10 ingredients in a 6-quart Crock Pot and cook on LOW for 6 to 7 hours. (You can check after 6 hours to see if the potatoes are soft.)

2. 30 minutes before the soup is done, whisk together the cornstarch and milk and pour into the soup. Stir well to combine. Turn the Crock Pot up to HIGH and finish cooking. Once the soup has thickened, stir in the cheese and sour cream, and let sit a few minutes until the cheese has fully melted. Garnish with fresh chopped parsley, if desired. Serve warm and enjoy!

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