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Heat a large soup pot over medium high heat. Add bacon and cook for 2-3 minutes or until crips. Remove bacon and place on paper towels to drain, reserving 1 tbsp of bacon drippings in soup pot.
Heat drippings over medium high heat. Add onion and cook for 4 minutes or until golden brown. Add corn with juice, potatoes, chicken broth and HEB easy Melt Queso, stir to combine. Bring soup mixture to a boil and reduce heat to medium low. Cover and cook for 20 minutes, stirring frequently. Before serving, top with cooked bacon, crumbled.
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