Cook bacon in large pan, on medium heat till fat is rendered. Remove bacon and set aside for soup and garnish. Spoon out bacon grease, leave a Tablespoon to cook vegetables.
Add onion, carrots, jalapeno, and celery to pan and cook for 5-7 min. Stir occasionally
Add potatoes and cook another 5 minutes.
Place sausage in the pan and add the chicken broth. Cook 10 to 15 minutes, until potatoes are soft.
Whisk flour into milk and add to the soup, mix in well. Let cook for another 5 minutes.
Turn off stove and add velveeta and heavy cream. Stir until velveeta is melted in soup is smooth.
Using an immersion blender, blend just enough to make soup thicker, but leave chunks. If so desired can blend until soup is completely creamy and no chunks are left.
Add Pecorino Romano and stir well.
Garnish soup with bacon pieces and Pecorino Romano or other shredded cheese.