Peel the potatoes and dice them. Put the salted capers in a bowl with tepid water.

Sauté the diced potato in some olive oil together with the finely chopped garlic. Add some salt but go carefully because later you will add the capers. Stir all the time.

After 4-5 minutes you add the water and the sugar and let it simmer for 7-8 minutes. It depends on how big the potato cubes are, when they are really soft it’s ready!

Take a sieve with a relatively fine mesh and pour the potato soup through it into another pan. Then you press the potato through the sieve so that it becomes a smooth cream. You could blend it in a blender but I find that the potato gets too gluey when I do that so I go for the sieve method!

Chop the capers and the parsley very very finely and add them to the soup, heat it up and then you let it cool down. Check the salt

Serve it cold.