In a large pot or a Dutch oven, sauté the bacon until it is crisp over medium high heat. Transfer the bacon to a paper towel lined plate, let cool and drain, and crumble the bacon. Set aside.
Pour off all of the bacon fat, then melt the butter over medium heat. Add the carrots, onions, shallots, and garlic, season with salt and pepper and cook, stirring frequently, for 10 minutes, until the carrots have started to become tender.
Add the rice and the chicken broth, turn the heat to high, and bring to a simmer. Reduce the heat and simmer the soup, covered for 30 to 40 minutes until the vegetables are completely tender and the rice is very soft. Puree the soup in batches in a blender or a food processor, or use an immersion blender to puree the soup in the pot, until very smooth. Stir in the cream and heat through.
Serve the soup hot, topped with the bacon, and a crumble of whatever cheese you like, and some parsley. Give it a final sprinkle of pepper if desired.