Cook the bacon in a large sauce pan before setting it aside on paper towels and drain all but 2 tablespoons of the bacon grease form the pan.Add the onions, carrots and celery and cook over medium-high heat until tender, about 5-7 minutes.Add the garlic and cook until fragrant, about a minute.Add the broth, beans and half of the bacon, bring to a boil , reduce the heat and simmer until the beans are tender, about 1-2 hours.Optionally puree some or all of the beans, add the cheese sauce, jalapenos and remaining bacon before seasoning with salt and pepper to taste and serving!Heat the butter in a small sauce pan over medium heat until it starts to foam.Sprinkle in the flour and cook, mixing, until it turns a light golden brown, about 1-2 minutes.Add the milk and simmer until it thickens, about 2-3 minutes.Add the cream cheese and cheddar cheese and cook until it melts into the sauce before pouring into the soup.