Heat oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 5 minutes until softened
Add the celery and leeks, then cook, stirring for a further 4 minutes, until soft. Add the stock, turmeric, curry powder, and potatoes, and bring to a boil. Reduce the heat to medium low and cook for 30-35 minutes or until the potato is tender. Transfer to a blender and process until smooth.
Return to the saucepan, add the shredded Sadia Whole Chicken and return to the heat to warm through.
To make the garnish (ingredients 11-13), parboil the potato cubes and drain well. Heat the oil in a small frying pan; add the potato cubes, spices and salt and cook, stirring, until golden brown.
Ladle the hot soup into warm bowls and garnish with the spicy potatoes.