They’re both pork. The bacon/bacon fat just gives it some smokey flavor. I also add a bit of cayenne for some punch and I salt & pepper it after the fact, as some of the ingredients already have salt in them. There’s cream gravy and then there’s cream gravy, IME. Most all of it is bland, which is fine if that’s what one is looking for. Like I said, I tend to go heavy on savory, and I really like the sage/fennel combination. I also top my B&G with a fried egg. Damn, now I’m getting that ol’ urge.
I can honestly say that most of the gravy I’ve had has not been bland, and is more likely to have been salted and peppered (usually black, sometimes cayenne) quite heavily.
I agree that Asian or Polish soups don’t sound right for your menu. And I doubt that anyone wants soup for breakfast. Plus remember all of those restaurant makeover shows in which the restaurant is criticized for a menu that’s too large.
It is a fairly oddball soup, especially for a biscuit place. If there was some Polish tie-in with the owner, and she made the best damned white borscht/zurek in the county, I could maybe possibly see it. But, generally, I like to see a fairly focused menu that is reflective of the owners/head chef’s culinary background and experience. It just wouldn’t make any sense for me on the menu. Neither would an Asian soup.
Honestly, I think the soup will be more of a hit with the late night after-bar crowd. Never underestimate the appetites of drunken college students! (But I’m prepared to be completely wrong in my prediction.)
As for menu size, we’re not going big. Biscuits and fixings (ham, bacon, sausage, cheese, eggs, gravy,) grits, oats, muffins and/or cinnamon rolls, fresh fruit, and breakfast soup (if that lasts) for breakfast/late-night. A daily meat and three lunch, with a daily soup and a couple of sandwiches and salads. There will be daily or seasonal specials, which may migrate to the regular menu if they’re popular enough, but we won’t have some stupid multi-page menu. Just basic good food, made fresh with quality ingredients. And good tea and coffee.
Seeing as how I’m asian, I love “breakfast soup”. I guess that sounds weird but really it’s not much different than porridge.
I agree with JSGoddess when she said that you can have soup for breakfast and still keep it Southern with the ingredients. I guess the question is if you want to open with that seeing as how you originally wanted the biscuits to be the star.
Personally, I think a super sausaged up breakfast gruel would be heavenly with a couple of biscuits. It’d be like Biscuits and Gravy on steroids. Biscuits and Grue-vy?
As for the late night crowd? 2 words for you: TATER. TOTS. As a seasoned late night drunk eater, I can personally guarantee you that if you served late night post-bar tater tots you will become an instant legend.
My first husband adored country gravy on tater tots.*
*Of course, he died young, which should probably be a lesson to everyone.
Note to self - experiment with tater tots as breakfast soup ingredient! 
Heck, my late-night crowd is only going to be in town for four to six years. Their future cardiac health doesn’t effect my bottom line! :D:D (Besides, the other late night choices around here are Waffle House, IHOP, and Taco Bell. Not exactly the Ornish Diet.)
Definitely seconding tater tots for the late night crowd- they are divine with gravy!
Also- isn’t warm applesauce basically a breakfast soup?
Ooo…add some cheese curds and we got some tater tot poutine! Anyone? Anyone?
You’re planning to be open late at night as well as for breakfast? How many people will you need to staff the restaurant?
In a college town, opening up to serve the kids coming home from the bars is a great idea.
I’d spend some time visiting other places that are successful in that niche, and take lots of notes.
In my city we have some places that are very successful at that. There is a Korean lady who built a small empire opening up little places like that in different parts of the city, always near universities.
I wouldn’t even bother with the soup. I doubt you’ll get many takers at breakfast, and I think you’ll get even fewer late night. I spend a lot of time in Athens, and I can tell you that most drunk kids at 2am want burgers, sandwiches, hot dogs, and pizza. Things they can pick up and cram into their faces, often as a to-go item. Your biscuits will play much better with that crowd.
My stepfather put gravy on his pancakes. I used to think it was gross, but a pancake is really more or less just a flat biscuit.
Upthread you mentioned something about 78 service hours each week. If you open at 5am and close at 4pm, that’s eleven hours a day, or 77 hours each week. So how can you possibly cover late nights as well?
Dang, did Waffle House go out of business? I worked third shift at the one at Five Points, and we had kids lined up and out the door right after last call every weekend. And a very large percentage ordered dishes with potatoes, breakfast meat, and cheese, which is pretty much the ingredient list for the soup I’m experimenting on.
I’m not trying to build a breakfast soup empire. I’m just playing around with a recipe, with full knowledge that it might be a complete dud. Offering a soup special is approximately the least risky part of this entire endeavor! 
Five a.m. until 2 p.m., not four. Plus midnight to five a.m. three nights per week.
I’m restating my opinion that if you call your breakfast soups porridge, they will sell better.
I’ll consider that. My only hesitation is that the term is a bit obscure around here - is it commonly used for breakfast dishes in other parts of the US? I’ve never seen anything on a restaurant menu described as porridge, but I’ll be the first to admit that I haven’t traveled nearly as much as I’d like to.
You find that name appealing?
It makes me think of some tasteless gruel that prisoners in Siberia eat, or the odd character in a medieval fairy tale.
No thanks, I’ll have a sausage, egg, and cheese breakfast burrito stuffed with tater tots.