Trim and chop the leeks, rinsing thoroughly under cold water.

In a heavy-bottomed pot, heat a splash of vegetable oil over medium heat and sauté the chopped leeks for about 20 minutes.

Add bay leaves and diced golden potatoes to the pot, then cover with water and bring to a rolling boil.

Once boiling, add salt, reduce heat to simmer, and cook uncovered for about 20-25 minutes, or until potatoes are fork-tender.

Stir in fresh dill and half of the cashew sour cream, mixing well and adjusting seasoning if necessary.

Blend soaked cashews, lemon juice, and a bit of water in a blender until smooth and creamy.