Peel and chop 4-5 kohlrabi. Wash, peel if desired, and chop 1/2 lb. potatoes. Peel and chop 2 onions. Peel and chop 2-4 cloves garlic.
In a stockpot or large saucepan over high heat, warm 1 TB olive oil. When the oil ripples, tilt the pan to coat and add the onions. Sauté 5-7 minutes until golden. Add garlic and sauté 1 more minute. Add kohlrabi and potatoes and sauté 2 more minutes. Add 6 cups water, 1 tsp. salt, 1/2 tsp. ground paprika, and 1/8-1/4 tsp. coarsely ground black pepper. Bring to a boil, then reduce heat to simmer, cover, and cook 20-25 minutes, until vegetables are soft.
Meanwhile, in a small frying pan over medium heat, warm until fragrant 1/3 cup finely chopped smoked almonds.
When vegetables are soft, stir in 1 tsp. dried dill. Purée soup. Adjust seasonings to taste. Garnish with warm smoked almonds.