Begin by trimming the roots and dark green tops from the medium leeks, then slice them down the middle and rinse under cold water to remove any grit. Once cleaned, chop the leeks into thin half-moons.

Preheat a large soup pot over medium heat and add the cleaned, chopped leeks. Sauté them for about 15 to 20 minutes, stirring occasionally, until they turn soft and slightly colored.

Once the leeks are beautifully softened, stir in the diced golden potatoes and bay leaves. Pour in enough water to cover the ingredients and bring the mixture to a gentle boil.

Reduce the heat to low and season the soup with salt and pepper. Allow the soup to simmer gently for about 20 to 25 minutes, or until the potatoes are tender.

While your soup simmers, prepare the creamy cashew sour cream. In a blender, combine the raw cashew pieces, fresh lemon juice, and a bit of water. Blend until the mixture is utterly smooth and velvety.

Once the potatoes are tender, stir half of the cashew cream into the soup and add the fresh dill just before serving.