Fry the bacon in a large skillet on medium heat.
Once the bacon is fully cooked and crispy set them aside some paper towels to absorb the grease.
Scoop 1 tbsp of the bacon grease in your crock pot and turn it on.
Add the shallots and potatoes and put the lid on and cook on high for 1 hour.
Combine all the dry seasonings and herbs and rice flour in a small mixing bowl and whisk until they’re thoroughly combined before sprinkling over the tops of the potatoes and mashing a little bit to incorporate the spices well
Pour in the buttermilk and chicken broth and stir a little bit before putting the lid back on and cooking on high for three hours.
Stir the soup and add in the carrots and Monterey Jack cheese put the lid back on for another 20 minutes
Turn the crockpot off and leave off the lid and use a potato masher to mash the soup all the way up before allowing it to cool off for about 20 minutes.
If it still not blended very well use a sturdy whisk to whisk the soup thoroughly once it has cooled down enough to be safe to touch.
Crumble up the bacon and garnish the top of each bowl of soup with fresh Parmesan and crumbled bacon.