In a large soup pot, heat olive oil over medium heat. Add the sliced leeks and sauté for about 5 to 7 minutes, until softened and fragrant. Stir in the garlic and cook for another minute, being careful not to let it burn.

Add the chopped artichoke hearts, diced potato, thyme, and broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until all the ingredients are tender and the flavors have combined.

Remove from heat. Use an immersion blender (preferably) to puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches and blend until creamy. (Be sure to vent the lid slightly to allow steam to escape and watch for splashes!)

Return the soup to the pot if needed. Stir in the almond milk and lemon juice. If using, add your scoop of protein powder and whisk until fully dissolved. Season with salt and pepper to taste.

Ladle into bowls and garnish with fresh herbs, a little lemon zest, or a dollop of yogurt if you choose.