vegetarian

Sautéed some finely-chopped onions, zucchini, garlic, and carrots in a few tablespoons of Country Crock on medium-high heat until lightly browned.

Seasoned with salt and pepper.

Added a couple tablespoons of flour, gradually stirred in a cup or two of milk until it was basically a white gravy with veggies.

Peeled and diced potatoes, added them to the pot. Added enough water to cover everything. Simmered on medium-low heat for about 30 minutes. Used a potato masher to break up the softened potatoes into small lumps, and then let it simmer another 15 minutes.

Topped it with shredded cheese, green onions and cracked pepper. Yummy!