Clean the leeks thoroughly; slice them lengthwise and rinse under cold water to remove any grit. Chop the leeks into thin slices.

In a large pot, heat a splash of olive oil over medium heat. Add the chopped leeks and sauté for about 7–10 minutes until soft and slightly caramelized.

Add the diced golden potatoes and bay leaves, then pour in enough water to cover the vegetables. Increase heat to high and bring to a gentle boil.

Once boiling, reduce the heat to medium-low, partially cover the pot, and simmer for about 20–25 minutes until the potatoes are fork-tender.

Remove from heat and stir in the fresh dill along with salt and pepper to taste. Add half of the prepared cashew sour cream.

In a blender, combine the soaked cashew pieces, lemon juice, and a splash of water. Blend until smooth.

Ladle the soup into bowls and swirl in the remaining cashew sour cream. Garnish with extra dill or a twist of lemon if desired.