Chop the leeks into thin slices and soak them in cold water to remove any dirt or grit. Drain and reserve the cleaned leeks for later use.

Heat a heavy-bottomed pot over medium heat. Add the cleaned leeks and sauté them for about 20 minutes, until they are softened and just starting to change color.

Mix in the bay leaves and diced golden potatoes, then cover the ingredients with water or vegetable stock. Bring the mixture to a vigorous boil.

Lower the heat to a gentle simmer. Season your soup with salt and pepper, partially cover the pot, and let it cook until the potatoes are tender yet firm, approximately 15-20 minutes.

Stir in the chopped fresh dill and half of the prepared vegan sour cream. Taste and adjust the seasonings as needed for a balanced flavor.

In a blender, combine the soaked cashews, lemon juice, and enough water to blend smoothly. Serve half of this creamy mixture stirred into the soup and leave the rest on the side for added indulgence.