Ingredients:
5 lbs red potatoes
1 lb bacon
1 lb diced ham
1/2 cup flour for roux
20 oz Velvetta
16 oz cheese (cheddar jack or cheddar gruyere)
4 cups milk
32 oz chicken broth
1 can cream of chicken soup (with herbs)
1 cup sour cream
1 tbsp Potato Slayer (optional)
3/4 tsp Dried rosemary
3/4 tsp Dried sage
3/4 tsp Dried thyme
1 tbsp garlic powder
2 tsp smoked paprika
1.5 tsp onion powder
salt to taste
2 tsp black pepper
Directions:
Boil potato’s separately until fork tender in heavily salted water.
In a separate pot(at least 7qts) Cook ham for a couple min then remove, then cook diced bacon on medium heat and remove once cooked through.
Add flour and whisk to create a roux.
Add seasonings and stir into roux (I got ahead of myself and did not do this).
Slowly add milk and broth. Then cream of chicken and sour cream.
Stir in shredded cheese a handful at a time then add Velveeta.
Once Velveeta is melted you can add potatoes, ham, and bacon.
Turn heat all the way to low and cook for about 10-15 min stirring frequently. Enjoy!