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Set a large saucepan over medium heat and add the bacon strips and cook until crisp. Transfer to a paper-towel lined plate and when cool, chop and reserve.
Spoon 2 tablespoons of the bacon drippings into a heavy-bottomed saucepan set over medium heat and when it is hot add the sliced leeks and cook, stirring frequently until soft, add the garlic and cook until fragrant, about 30 seconds. Add the chicken broth and bring to a boil.
Add peas, reduce heat, and simmer until tender, about 7 to 10 minutes for fresh peas, about 5 to 8 minutes if using frozen peas. Remove from the heat and stir in the fresh thyme leaves and the lemon juice.
With an immersion blender or regular blender, process the soup to a puree, thin with water or additional broth if desired.
To serve, ladle into soup plates and garnish with the chopped bacon.