Start by dicing the russet potatoes and onion, then mincing the garlic.

Place the diced potatoes, onion, minced garlic, salt, pepper, and chicken broth into the crockpot. Stir well.

Set your crockpot to low for 4 to 6 hours, or high for 3 to 4 hours, until the potatoes are soft.

In a small bowl, whisk together the heavy cream and xanthan gum until smooth.

Stir the cream mixture into the crockpot, allowing it to enrich the soup.

Toss in shredded cheddar cheese and sour cream, stirring until the cheese is melted.

Increase the heat to high and cook for an additional 20 to 30 minutes to thicken.