Use large stock pot with lid. Add first five ingredients. Cook on medium until potatoes are soft and can pierce with fork.
Add the bacon, ham, and cheese. turn stove to medium-low. stirring often. when cheese is melted mix the gravy mix with a little bit of cold water till creamy then add to soup. Add evaporated milk and more pepper. let simmer 1 hour stirring often.
If you have a large enough pot this recipe is easy to double. Can always be frozen for later.
Everyone always likes crackers with their soup but this soup is so thick you really wont need them.